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Individual Baked Alaskas

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Yield 8 servings


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Beyond the Scoop

  • 2 pints Graeter's Ice Cream of choice, such as Black Raspberry Chocolate Chip
  • 8 mini dessert shells, frozen
  • 1/2 cup egg whites (about 4 to 5 eggs)
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

    1. Place ice cream in the refrigerator for 10 minutes to soften slightly. Line a heavy cookie sheet with parchment paper or heavy duty foil, and lightly spray with cooking spray.
    2. Line dessert shells on cookie sheet, about two inches apart. Firmly press a scoop of ice cream into each frozen shell. Loosely cover with plastic wrap and freeze for several hours or overnight.
    3. For meringue: Whisk together egg whites, sugar, cream of tartar, vanilla extract and salt in heatproof bowl.
    4. Set bowl in pan of gently simmering water to a warm water bath. Slowly whisk until sugar is dissolved and egg whites are about 110°F.
    5. Remove bowl from water bath, and whisk mixture on high speed until stiff, about four to six minutes.
    6. Working quickly, use a spoon to spread meringue completely over each ice cream shell, covering it completely. Bake immediately, or freeze.
    7. Preheat oven to 500°F, positioning rack in center of oven. Bake until meringue is lightly browned and set, about three minutes. If baking the meringue from a frozen state, it may take one or two minutes longer. Using a wide spatula, immediately transfer onto plates and serve.

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