Holiday Baked Alaska
2 cups peppermint, mint chip or raspberry ice cream (500mL container)
4 cups vanilla or chocolate ice cream (1L container)
3 cups crumbled coconut or almond macaroons
4 Longo’s Enriched Coop Egg Whites
1/4 tsp cream of tartar
6 tbsp granulated sugar
- •Cover small pizza pan or baking sheet with foil, chill in freezer. Line a 6 or 8 cup metal bowl with plastic wrap.
- •Pack the peppermint ice cream evenly in the bowl, pack vanilla ice cream over top. Firmly press crumbled macaroons in an even layer over vanilla ice cream. Cover with plastic wrap and freeze for about 6 hours or until firm. (Make-ahead - Freeze for up to 2 days.)
- •After ice cream layer has been frozen until firm, beat egg whites and salt until foamy. Add cream of tartar and beat at high speed to soft peaks. Add sugar, 1 tbsp at a time, beat to firm, glossy peaks. Beat for 2 minutes or until very stiff. Remove plastic wrap from top of ice cream. Turn over onto prepared baking sheet, unwrap. Completely cover ice cream and macaroon layer with meringue. (Make-ahead - Place in freezer for up to 3 hours.) Watching constantly, bake in preheated 500°F oven for about 3 minutes or until golden. Cut down firmly to serve in wedges.
- •Cut with a knife that’s been dipped in hot water and wipe knife with a damp cloth between cuts.
- Protein 9g
- Fibre 3g
- Fat 20g
- Sugar 43g
- Carbs 63g
- Sodium 125mg