Individual Baked Alaska
2016-01-14 20:06:12
Makes 8 servings
Ingredients
- 2 pints purchased ice cream
- 1 recipe Cocoa Meringue
- 1 recipe Swiss Meringue
For Cocoa Meringue
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons unsweetened cocoa powder
For Swiss Meringue
- 1 1/2 cups sugar
- 6 egg whites
Instructions
- Place one scoop of ice cream on each Cocoa Meringue; freeze for 1 hour. Using an offset spatula, cover ice cream with meringue. Place back in freezer for up to 1 day.
- Remove from freezer, and using a culinary torch approximately 3 inches from meringue, brown tops; serve immediately.
For Cocoa Meringue
- Preheat oven to 200°. Line two baking sheets with parchment paper; set aside.
- In a large bowl, combine egg whites, cream of tartar, and vanilla extract. Using a mixer at high speed, beat until frothy. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat at high speed until stiff peaks form, about 5 minutes. Sift cocoa over meringue; beat on medium speed until combined.
- Place mixture in a pastry bag fitted with a large round tip*. Pipe 18 (3-inch) rounds onto prepared baking sheets. Bake for 11/2 hours; turn oven off. Leave meringues in closed oven for 2 hours. Store in freezer in an airtight container for up to 3 weeks. Reserve remaining meringues for another use, if desired.
For Swiss Meringue
- In the top pan of a double boiler over simmering water, combine sugar and egg whites. Cook, whisking constantly, until mixture reaches 140° on a candy thermometer.
- Remove from heat, and using a mixer at high speed, beat for 10 minutes. Use immediately.
Notes
- For testing purposes, our test kitchen used Ateco stainless-steel decorating tip #807.
Victoria https://victoriamag.com/
