Mini Neapolitan Baked Alaskas Recipe

Ingredients

• 4 chocolate wafer cookies
• 1 cup reduced-fat strawberry ice cream (such as Dreyer’s Slow-Churned ice cream)
• 3 egg whites
• 6 tablespoons sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla

Instructions

1. Spread and flatten 4 foil muffin liners into circles, placing them on a baking sheet. Put a chocolate wafer cookie at the center of each liner. Next, scoop 1/4 cup of reduced-fat strawberry ice cream onto each wafer. Place the baking sheet in the freezer to set the ice cream.
2. In a small saucepan, combine 3 egg whites, 6 tablespoons sugar, and 1/8 teaspoon cream of tartar. Using a hand mixer, beat the mixture on low speed for 1 minute. Then, continue beating it over low heat until it reaches 160° F, which should take about 12 minutes. Remove the saucepan from heat and stir in 1/2 teaspoon vanilla.
3. Beat the egg white mixture until stiff peaks form and the sugar has completely dissolved, which should take around 4 minutes. Just be careful not to overbeat it – nobody wants grainy meringue.
4. Retrieve the baking sheet from the freezer. Immediately spread the fluffy meringue over the ice cream, sealing it to the edges of the wafers. For a fancy touch, use a spatula or butter knife to create peaks in the meringue.
5. Broil the assembled Baked Alaskas 4-6 inches from the heat source for 1-2 minutes, or until the meringue is lightly browned and toasty. Keep an eye on them to avoid overbrowning.
6. Serve the delightful treats immediately for the best experience.