Baked Alaska Recipe
coffee Amaretto ice cream set on an almond macaroon crust; topped with toasted meringue
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Ingredients
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Ingredients for Baked Alaska
Method
Instructions for Baked Alaska
- 1
Prepare the Almond Macaroon Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine 2 cups of almond macaroon mixture. Spread it evenly in a 9-inch round cake pan to form the crust.
- 2
Bake the Crust
Bake the almond macaroon crust in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and let cool completely.
- 3
Assemble the Ice Cream Layer
Once the crust is cooled, scoop the coffee Amaretto ice cream and place it on top of the cooled almond macaroon crust, smoothing the top with a spatula. Return to the freezer to firm up for about 1 hour.
- 4
Prepare the Meringue
In a clean mixing bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add 1 cup of granulated sugar, continuing to whip until stiff peaks form and the mixture is glossy.
- 5
Top with Meringue
Remove the ice cream from the freezer. Spread the whipped meringue over the ice cream, making sure to seal the edges well to prevent the ice cream from melting.
- 6
Toast the Meringue
Use a kitchen torch to toast the meringue until golden brown, or place in a preheated oven at broil for about 2-3 minutes, watching closely to prevent burning.
- 7
Serve
Slice the Baked Alaska and serve immediately for a delightful dessert experience.