Cookie Baked Alaska Recipes

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

COOKIE BAKED ALASKA

Steps:

• Scoop 1/2 cup of ice cream onto each cookie. Freeze until firm. In a small heavy saucepan or double boiler, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved., Place cookies on a baking sheet. Immediately spread meringue over ice cream, sealing to edges of cookie. Broil 4-6 in. from the heat for 1-2 minutes or until the meringue is lightly browned. Serve immediately.

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

BAKED ALASKA

Steps:

• For the parfait: Whip the heavy cream to soft peaks. Set aside in the refrigerator.
• Put the egg yolks, sugar, 1 tablespoon water, vanilla seeds, and vanilla extract in the top of a double boiler over medium heat. Mixing continuously, cook the ingredients until the temperature reaches 140 degrees F. Put the mixture into the bowl of an electric mixer and mix on medium-high speed until it has doubled in volume and comes to room temperature. Separate the mixture into 2 bowls. In 1 bowl, mix in the coffee extract. Set aside. Fold half the heavy cream into the coffee mixture, and half into the vanilla mixture. Whip the egg whites to soft peaks. Fold half the egg whites into the coffee mixture, and half into the vanilla mixture.
• Lightly butter a 6-cup muffin tin; cut wax paper to fit in the bottom of each cup. Fill the cups halfway with the vanilla mixture. Tap the muffin tin lightly on the counter to make sure the cream mixture settles evenly. Fill the cups the remaining way with the coffee mixture. Place the tin in the freezer until firmly set.
• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Put the cookie crumbs, almond flour, and egg yolks in a bowl. Mix by hand until homogenous. Place the mixture between 2 large pieces of plastic wrap. Flatten with your hand, and then roll out with a rolling pin to 1/8-inch thick. Take the top sheet of plastic wrap off and flip on to the prepared baking sheet. Remove the bottom sheet of plastic wrap. Bake for 5 minutes. Remove from the oven and cut into circles with a cookie cutter a little larger that the top of your muffin cup. Set aside.
• When the cookies are cool and the parfait is frozen, invert the parfaits onto the cookie bases and place back in the freezer (make sure the parfaits are centered on the cookie).
• For the meringue: Put the eggs whites and sugar in the bowl of an electric mixer and whisk over a saucepan of simmering water until the sugar dissolves. Transfer the bowl to the mixer and whip on medium-high speed until you have firm glossy peaks. Place in a pastry bag with a 1/2-inch tip.
• Preheat the oven to 400 degrees F. Remove the parfaits from the freezer. Starting at the bottom of the cookie, working in circles, make meringue kisses until all of the parfait is covered. Put back in the freezer. When ready to serve, bake until golden brown. Drizzle with Rum Caramel Sauce and serve.
• Pour the cream into a 1-quart saucepan. Add the butter and bring to a simmer. Turn off the heat.
• Meanwhile, in a 2-quart saucepan, add the sugar and 2 tablespoons water. Swirl and let the sugar absorb the water. Heat over medium-high heat until it caramelizes (watching carefully) to a dark amber color. Turn off heat. Carefully pour the warm cream, a little at a time, being very careful to avoid any splattering caramel. Add salt, to taste. When all the cream has been added, mix well and pour into a container. Add rum, to taste.