Minty Baked Alaska Recipe
Minty Baked Alaska Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I'VE MADE this dessert on a few special occasions for my husband and me. He just loves it. It's so easy, but it looks and tastes like you spent all day in the kitchen. Crushed peppermint candy adds a special taste and decorative touch. It never fails to impress. -Brenda Mast, Clearwater, Florida
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1 tablespoon crushed peppermint candy
  • 2/3 cup mint chocolate chip ice cream
  • 2 individual round sponge cakes

Directions

In a double boiler, combine the egg whites, sugar and cream of tartar; with a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add vanilla and salt; beat until stiff peaks form, about 2 minutes. Fold in peppermint candy. Place sponge cakes on an ungreased foil-lined baking sheet; top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing meringue to the foil. Broil 8 in. from the heat for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
Originally published as Minty Baked Alaska in Reminisce Extra February 2000, p45

Nutritional Facts

1 baked alaska: 326 calories, 9g fat (5g saturated fat), 44mg cholesterol, 333mg sodium, 54g carbohydrate (46g sugars, 0 fiber), 6g protein.

  • 2 egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1 tablespoon crushed peppermint candy
  • 2/3 cup mint chocolate chip ice cream
  • 2 individual round sponge cakes
  1. In a double boiler, combine the egg whites, sugar and cream of tartar; with a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add vanilla and salt; beat until stiff peaks form, about 2 minutes. Fold in peppermint candy. Place sponge cakes on an ungreased foil-lined baking sheet; top each with 1/3 cup ice cream. Immediately spread meringue over ice cream and cake, sealing meringue to the foil. Broil 8 in. from the heat for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
Originally published as Minty Baked Alaska in Reminisce Extra February 2000, p45

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