Carla Hall's Mini Baked Alaska
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Your favorite dessert just smaller!
skill level
Easy
time
30-60min
servings
12
cost
$
Contributed by : Carla Hall
This tasty dessert is just the thing for your next dinner party!
things you'll need.
ingredients
- For the Pecan Shortbread Cookies:
- 1 cup Flour
- 1/4 cup Sugar
- 1/4 teaspoon Salt
- 1 tablespoon Toasted Pecans (very finely ground)
- 1 Stick Unsalted Butter (chilled)
- 3/4 teaspoon Vanilla
- For the Meringue:
- 8 Egg Whites
- 1/8 teaspoon Salt
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Orange Zest
- 2 cups Superfine Sugar
- To Assemble:
- 1 pint Chocolate Sorbet
- 1/4 cup Orange Liqueur
kitchenware
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Hand Mixer
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Mixing Bowl
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Mixing Spoon
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Liquid Measuring Cup
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Measuring Cup (set)
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Measuring Spoons
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step 1ingredients 1 cup Flour
1/4 cup Sugar
1/4 teaspoon Salt
1 tablespoon Toasted Pecans (very finely ground)instructions For the Pecan Shortbread Cookies: Whisk flour, sugar, salt and ground pecans in medium bowl to blend. -
step 2ingredients 1 Stick Unsalted Butter (chilled)
3/4 teaspoon Vanillainstructions Add 1 stick butter and vanilla. Crumble together with fingers until dough resembles peas. -
step 3ingredientsinstructions Form dough into disk and chill for 10 minutes.
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step 4ingredientsinstructions Roll out dough to about 1/4 inch thickness. Use a 2 inch cookie cutter. Place on a baking sheet about 1 inch apart. Bake at 350 for about 15-20 minutes until pale golden. Allow to cool.
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step 5ingredients 1 pint Chocolate Sorbetinstructions To Assemble: Scoop a small scoop of chocolate sorbet onto each of the cookies. Transfer to the freezer so that sorbet hardens.
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step 6ingredients 8 Egg Whites
1/8 teaspoon Salt
1/2 teaspoon Cream of Tartar
1 teaspoon Orange Zest
2 cups Superfine Sugarinstructions For the Meringue: Using an electric mixer fitted with whisk attachment, beat the egg whites and salt on low speed until foamy. Add the cream of tartar and beat on medium speed until soft peaks form. Beating constantly, add the superfine sugar in a slow, steady stream. Add the vanilla and zest and beat on high speed until the egg whites are very stiff. Scrape into a pastry bag and allow to sit no longer than 10 minutes, while you pipe a bit of the meringue on top of each of the scoops of sorbet. -
step 7ingredients 1/4 cup Orange Liqueurinstructions Sprinkle a few drops of orange liqueur onto each of the meringues and then light the alcohol on fire. It will cook the meringue just enough, while not melting the sorbet. Serve.
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