Mini Baked Alaska-ish

my spin on a mini baked alaska- perfect for a show-stopping holiday dessert when entertaining

*makes enough swiss meringue for 10-12 individual servings

what you need:

3-4 pints ice cream or sorbet of choice

8 extra large or 10 large eggs

1 1/2 cups granulated sugar

1 tbsp vanilla extract

1/2 tsp cream of tartar

1/2 tsp salt

equipment:

kitchen torch

10-12 small cups or coupe glasses

what you do:

start by clearing space in your freezer to fit all of the glasses. Place one large, rounded scoop of ice cream or sorbet in each glass. Keep glasses in the freezer while swiss meringue is prepared.

prepare swiss meringue

separate yolks from whites and combine egg whites with granulated sugar in a medium bowl (reserve yolks for another purpose). make a double boiler by simmering water in a sauce pan fit with the medium bowl containing eggs and sugar on top (ensure bowl is not touching water). Heat, stirring constantly, until sugar has dissolved and mixture is warm (5-7 mins). Transfer egg/sugar mixture to the bowl of a stand mixture and add vanilla, cream of tartar, and salt. Beat on medium speed for 1 min, then on high for 3-4 mins until stiff, glossy peaks form. Transfer meringue mixture to a pastry bag fit with a piping tip of choice (make sure not to overfill bag, you can always add more meringue!)

retrieve glasses from the freezer and pipe meringue directly on top of ice cream in desired shape/pattern. If not serving immediately, return to freezer for up to 24 hours before serving.

When ready to serve, retrieve glasses from freezer. Use a butane kitchen torch to toast the meringue. Serve immediately and enjoy!