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. So that everything stays firm.Meringue is best fresh, so add it just before serving for best results, then toast and serve. When put together, it can be stored frozen for 3 days. But as mentinod meringue is best fresh,