Melted unsalted butter

2/3 cup powdered sugar

2 Tbsp. plus 1/2 cup granulated sugar

1/2 cup egg whites (from about 4 large eggs)
1/8 tsp. salt

2 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 cup water

2 Tbsp. granulated sugar

8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

3/4 tsp. vanilla extract

1 1/2 pints chocolate or vanilla ice cream

Meringues:

Preheat oven to 225 degrees. Line 2 large baking sheets with parchment paper. Using a small bowl or can as a guide, trace three four-inch diameter circles on each sheet of parchment paper and turn paper over (circles will show through).

Brush parchment with melted butter. Whisk powdered sugar and 2 Tbsp. granulated sugar in small bowl to blend. Using electric mixer, beat egg whites and salt until foamy and it begins to form small peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringues by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of center, and indent center to form shallow bowl.

Bake meringues until crisp, about 1 hour 30 minutes. Place on meringues on wire racks, and cool completely. (Meringues can be prepared up to 4 days in advance. Store airtight at rooom temperature.)

Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, and add chocolate. Whisk until melted. Remove from heat and stir in extract. (This can be prepared up to 1 day in advance. Cover and refrigerate. Rewarm sauce over low heat before using.)

Place meringue in center of small plate, and top with scoops of ice cream. Drizzle with chocolate sauce.

Source - Bon Appetit Dec 2000