No one knows why my husband bought me an oven, other than he said it's an encouragement for me to explore more areas in cooking. Well, he kept telling me about how nice Baked Alaska was and how he will bring me one day to try it. The days, weeks, months and years went by and I still have not tasted that wonderful Baked Alaska he mentioned. That was some 10 over years ago. LOL I haven't stop teasing him about it.
One day, he confessed that the main reason he bought me the oven was to let me do my own Baked Alaska (and stop bugging him) LOL. I went to search for the recipe for Baked Alaska and many have this Meringue covered all over the ice cream. So I guess if I want to do it, I would have to try Meringue first. *wink*
Looks like I should be able to attempt to make Baked Alaska very soon!
- 9 egg whites
- 1 teaspoons vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 1/2 cups sugar
- Preheat oven to 150C.
- Beat the egg whites with vanilla, salt and cream of tartar till soft peaks.
- Slowly add in the sugar, whip to stiff peaks.
- Line your baking tray with baking paper.
- Either use a spoon to scoop the batter onto the baking paper or pipe in using pastry bag (I use a clean clear plastic bag!)
- Remember to leave about 1 inch space in between batters.
- Bake for about 40 minutes depending on the size of your batter, till the meringue cookies are slightly brown.
- Let the cookies cool first. It will be easier to remove them from baking paper.
- Store in air-tight containers immediately.
If you find the cookies sticky and difficult to remove from the baking paper, it would means they need more baking. Just return them to the oven to bake a little longer. Oh! This cookie is for those with really sweet tooth!
- Click HERE for the printer friendly version of the original recipe.