- Yield : SERVES: 8 to 10 servings
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 40m
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- 4 large egg whites
- 3/4 cup superfine sugar
- 1 cup all-purpose flour
- Pinch of kosher salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray
- 8 ounces semisweet chocolate chips
- 1 pint salted caramel ice cream, slightly softened
- 1/2 cup roasted pecans, chopped
In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.