Individual Baked Alaska Tutorial

The ‘50s. Known for sock-hops, greasers, poodle skirts, malted ice cream shakes and diners. The decade was defined by the rise of middle-America. Home kitchen appliances and a variety of pre-packaged foods opened United States housewives to new world of culinary possibilities. Signature dishes of the time were quick and hearty meals, which could be made in minutes instead of hours. Some of these household staples included tuna-noodle casserole, beef stroganoff, melon ball cocktail and chex mix.

I was recently watching the Food Network Show “The Best Thing I Ever Made - Desserts.” Alton Brown made this massive Baked Alaska and coupled it with a lament about how all these great desserts came out of the ‘50s, which people don’t make anymore because it was a little overdone a half-century ago. And the result of shying away from Americana desserts in the ‘70s and ‘80s? We have almost completely forgotten about them as a culture.

The truth is, Baked Alaska is incredibly easy AND makes a beautiful presentation. Today we are making individual baked Alaskas with the DeLuscious Chocolate Decadence cookie. Trust me, you’re guests will love it!

INDIVIDUAL MINI BAKED ALASKA TUTORIAL

(adapted from Day Dreamer Desserts)

Ingredients you will need:

• 8 DeLuscious Chocolate Decadence Cookies
• Ice Cream of Your Choice (I chose Cookies & Cream for this project)
• ½ Cup light corn syrup
• ½ Cup granulated sugar
• 3 egg whites
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Cover a baking sheet with parchment paper. Place your Chocolate Decadence cookies on a baking sheet, and then place a scoop of ice cream on top of each cookie. Freeze the cookies and ice cream for 2-3 hours.

In a small saucepan place sugar and corn syrup, over medium heat warm until dissolved. Using an electric mixer fitted with a whisk attachment beat egg whites and cream of tartar until soft peaks form. Add syrup in a slow steady stream beat until thick peaks form and meringue is glossy. Beat in vanilla.

Transfer meringue to a piping bag fitted with a star tip. Pipe meringue over ice cream and cookies until covered. Freeze for 1-2 hours.

Remove mini baked alaskas from freezer. With a kitchen blow torch brown meringue.

Serve immediately or freeze until ready to serve.

Now here’s the fun part. Want to really impress your guests? Serve them each their individual Baked Alaska WHILE IT IS STILL FLAMING! It is sure to be a dinner party they will never forget.

**Don't want to make the merengue? Frost your Baked Alaska with marshmallow fluff!