Homemade tacos stuffed with ice cream and chocolate dip

Ingredients:

• Whites of 4 large eggs
• 3/4 cup superfine sugar
• 1 cup premium flour
• A pinch of salt
• 4 tbsp (60 g) unsalted butter, melted
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 220 g semi-sweet chocolate granules
• 2 cups salted caramel ice cream, softened
• 1/2 cup toasted pecans, chopped

Preparation:

1. In a medium bowl, combine the egg whites and sugar and whisk until light and fluffy, 3-5 minutes. Using a rubber spatula, fold in the flour, salt, melted butter, cream, and vanilla.
2. Place the long handle of a wooden spoon on a jar or bowl; you'll use it to form the taco pockets. Heat a large nonstick skillet over medium-high heat; spray with cooking spray. Scoop 2 tablespoons of batter into the pan and use a small offset spatula to spread it out to form a 4-5 inch (10-12 cm) pancake. Cook on one side until golden brown around the edges, 2-3 minutes.
3. Flip and cook until golden brown on the other side, about 1 minute. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon. Cook until firm, about 5 minutes. Repeat, making 8-10 taco pockets, wiping out the pan and adding more cooking spray as needed.
4. Place the chocolate chips in a bowl set over a pan of simmering water and stir until completely melted. Dip the edges of a taco pocket into the melted chocolate and return it to a wooden spoon; let set, about 5 minutes. If making ahead, refrigerate until ready to serve.
5. Fill taco pockets with ice cream and sprinkle with chopped pecans.