Double-Strawberry Baked Alaska (For 2) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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This recipe was a finalist in the Pilsbury Bake-Off this year (2006). This sounds easy and delicious! I can't say I have made this one yet, but I will be trying it soon. Cooking time includes cooling and freezing times. Ingredients:
2 big deluxe classic white chocolate chunk macadamia nut cookies, uncooked (from an 18 oz. package) |
1 cup strawberry ice cream |
1 cup frozen strawberries, partially thawed |
2 tablespoons seedless strawberry jam |
2 egg whites |
1/4 cup sugar |
1/8 teaspoon vanilla |
1 tablespoon chocolate syrup |
2 hershey chocolate kisses, for garnish and still wrapped |
Directions:
1. Heat the oven to 350ºF.
2. Place the cookie dough rounds 2 inches apart on an ungreased cookie sheet.
3. Bake for 14-18 min, or until edges are golden brown.
4. Cool for 3 min; remove from cookie sheet and cool completely, about 15 minute.
5. Place 1/2 cup of the strawberry ice cream on top of each cookie.
6. Place them 4-5 inches apart on the same cookie sheet, cover loosely and freeze until hardened, at least 1 1/2 hours or until serving time.
7. Meanwhile, in a small bowl, mix strawberries and jam; refrigerate.
8. To serve: Heat oven to 450ºF.
9. In a small bowl, beat egg whites with an electric mixer on high speed until foamy.
10. Gradually beat in the cugar until stiff peaks form.
11. Beat in vanilla.
12. Spread egg white mixture over ice cream on each cookie, covering the ice cream and cookie edge completely.
13. Bake for 4-6 min or just until meringue is lightly browned.
14. Immediately remove from cookie sheet; place on individual dessert plates.
15. Place strawberries from sauce on side of each dessert; spoon some of the sauce over the tops.
16. Drizzle each with the chocolate syrup and place one un-wrapped kiss on each plate.
17. Serve immediately.
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