Baked Alaska

If you love Meringue, you will enjoy this recipe.

 

But first you will need your favorite brownie recipe baked about 1/2 to 3/4 inch thick, ice cream and the meringue recipe below. Remember that the meringue is sweet, so you don’t want too sweet an ice cream. I like coffee or chocolate chunk. What ice cream would you choose?

 

Baked Alaska Meringue

Serves 8

 

Meringue

1/2 cup egg whites (about 4)

1 cup sugar

 

1. To make the meringue and assemble the baked Alaskas: Place the brownie rounds on a baking sheet. Place a scoop of ice cream on each, making sure to leave a little more than a 1/4-inch border of cake around the ice cream. Freeze the cakes for 1 hour or up to overnight. If freezing overnight, cover with plastic wrap.

 

2. In a bowl, whisk together the egg whites and sugar until combined. Put the bowl in a saucepan of simmering water and whisk constantly until the egg whites are very warm. Remove the whites from the hot water and whip with an electric mixer on medium-high speed with a stand mixer, or high speed with a handheld mixer, until stiff, glossy peaks form and the mixture has cooled to room temperature. Remove the cakes from the freezer. Using a small spatula, spread the meringue over the ice cream, completely covering it but leaving the cake edges exposed. If desired, this can be done several hours in advance. Do not cover. Keep frozen until ready to serve.

 

3. Using a butane torch, constantly move the flame over the meringue about 1 inch from the surface of the meringue until lightly browned.

 

4. The baked Alaskas can be assembled and frozen for up to 24 hours. Do not cover. Torch the meringue just before serving.

 

- photo taken by Rebecca Gagnon of CakeWalk: rcakewalk.blogspot.com/

Done