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Baked Alaska
August 03, 2006

I am actually rating the meringue portion of this recipe. I wanted to make an ice cream pie topped with meringue, so I crushed a bunch of Oreos and patted them down into a glass pie plate with some butter and a little sugar. After baking that for a bit, I placed it in the freezer to cool and then spooned in some yummy coffee ice cream. That went in the freezer again. Once it was nearly rock solid, I whipped up 3 room-temperature egg whites with a handheld mixer on low in a large ceramic (never use plastic) bowl. I added 1/8 tsp cream of tartar and 1/2 cup sugar, slowly as it mixed and increased the speed in increments. I grabbed the pie out of the freezer and spread the meringue on top, making sure to meet all the edges. The peaks weren't extremely stiff, but they held up when I swirled them around. I baked my concoction for about 6 minutes in the oven, but unfortunately the ice cream melted quite a bit. Perhaps the cake serves as a buffer. Anyway, I froze it all over again and it turned out lovely, without weeping at all.

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