Mini Baked Alaska
These personal-sized baked Alaska are perfect for individual bite-sized treats that will impress everyone with toasted Italian meringue for the perfect topping.
Servings: 6 servings
Ingredients
- 3/4-1 cup graham cracker crumbs 2 tablespoons for each
- 2 tablespoons butter melted
- 2 cups ice cream 1/4 cup for each I used chocolate
Italian meringue
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 egg whites from large eggs
Instructions
- Line 6 portions of a cupcake pan with foil cupcake liners.
- Mix the graham cracker crumbs with the melted butter and press firmly 2 tablespoons into each compartment of the cupcake-lined pan.
- Prepare the meringue by bringing the sugar and water to a boil in a saucepan until it reaches 240°.
- In the bowl of a mixer whip the egg whites until it forms soft peaks.
- Slowly drizzle the syrup into the whipping egg whites until all the syrup is added (be sure not to pour it all in at once).
- Continue to whip the mixture until the bowl is cool and the meringue is at room temperature, it should create firm peaks when it's ready.
- Allow the ice cream to sit out at room temperature for 5 minutes so it's easy to scoop
- Place 4 tablespoons in each cupcake liner on top of the graham cracker mix.
- Then spoon on the meringue and swirl it around the top to create a swirl.
- Use a kitchen torch to toast the meringue or place it under the broil for 2 minutes.
- Store in the freezer until ready to serve. Can be stored frozen for 3 days.