Mini Baked Alaskas

Tool Kit:

  • 4 mini bowls
  • Plastic wrap
  • Patience
  • Ice cream
  • French meringue
    • (see my french meringue recipe) 
  • Strawberry Cake
    • (see my strawberry cake recipe)

A Few Notes:

  • Okay so I want the record to show that I was beyond excited to make these. They feel like the ultimate fanciness level you can achieve as a baker. I mean it has layers and fire and it takes DAYSSSSS to make so it should be amazing. BUT after the days I put into these little lovely babies, it took so long to make that I bonded with them and named them it was an experience, I realized the most important thing. I HATE BAKED ALASKAS! They look pretty, and I really thought that I would love them but I just couldn’t. Now that we’ve gotten that over with, I think if you still want to give them a try you really should. The process is fun and we all seem to have the time now.
  • Another thing, when making the french meringue portion stop after they are fluffy so don’t go into the piping or baking portion of my french meringue recipe.

Let’s Do This!!

Set out your favorite ice cream and let it get soft and pliable. While you wait on the ice cream, prepare your mini bowls.  Take your plastic wrap and line the insides of your mini bowls. Next, place about one scoop of your ice cream into each mini bowl, cover with the plastic wrap, and place in the freezer overnight. 

The next day prepare your cake as instructed in my previous strawberry cake post. Cut out your cake with ring cookie cutters.  Take your mini bowls out of the freezer, uncover your ice cream, place the cake circles on top of the ice cream, recover, and put back into the freezer overnight.

The next day, prepare your french meringue as instructed by my previous french meringue post. Preheat your oven to the highest setting, and take out your mini bowls. Unmold your naked unbaked alaskas and place them on a silicone mat. Cover them with the french meringue mixture, make sure you get it completely covered or else the ice cream will melt, and place in the oven. Keep an eye on them, this step should not take long. Once you notice the tops getting nicely toasted pull them out and enjoy. Or realize you also hate baked alaskas.

Published by Self Taught Sloth

Hi, I'm April and I love to eat. LOVE IT. I base my whole day around what and when my next meal is going to be. I love creating different dishes, some of which are meh and others are crave-worthy. However, I grew up in a family of people who went out to eat every night. My mother hates the very idea of cooking and uses the oven as storage. I had this desire to create, cook, and bake, but I didn't know how. So I started researching by watching cooking shows and reading every cookbook I could get my hands on and taught myself how to create the types of dishes I wanted to try but didn't want to go out and pay for. Here you will find all my favorite things to create as well as a sprinkle of some travel content. I hope to inspire you all to get out there and create and have fun in your kitchen and to travel the world and just overall eat great food.

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