Black-And-White Baked Alaska
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
30
Spice
35
Sweetness
57
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Repeat with remaining desserts, adding more meringue to pastry bag as needed
2
Make almond meringue disks: Preheat oven to 250°F
3
Line 2 large baking sheets with parchment paper
4
Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment
5
Turn parchment over on baking sheet (circles should show through)
6
Using electic mixer, beat whites in medium bowl until soft peaks form
7
Scrape seeds from vanilla bean
8
Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes
9
Fold in ground almonds
10
Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick
11
Bake meringue disks 1 hour
12
Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer
13
Cool meringues on baking sheets
14
Carefully peel meringues off parchment
15
Arrange 8 meringues on clean baking sheet; top each with second meringue
16
Top each stack with scoop of sorbet (don't press; disks are fragile)
17
Cover with foil; freeze while making vanilla meringue or up to 2 days
18
Preheat oven to 250°F
19
Line 2 large baking sheets with parchment paper
20
Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment
21
Turn parchment over on baking sheet (circles should show through)
22
Using electic mixer, beat whites in medium bowl until soft peaks form
23
Scrape seeds from vanilla bean
24
Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes
25
Fold in ground almonds
26
Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick
27
Bake meringue disks 1 hour
28
Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer
29
Cool meringues on baking sheets
30
Carefully peel meringues off parchment
31
Arrange 8 meringues on clean baking sheet; top each with second meringue
32
Top each stack with scoop of sorbet (don't press; disks are fragile)
33
Cover with foil; freeze while making vanilla meringue or up to 2 days
34
Make vanilla meringue Using electric mixer, beat whites in large bowl until soft peaks form
35
Scrape in seeds from vanilla bean
36
Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes
37
Transfer 1/3 meringue to pastry bag fitted with medium star tip
38
Place 1 dessert on work surface (keep remaining desserts in freezer)
39
Pipe meringue over sorbet
40
Covering completely
41
Return to freezer
42
Repeat with remaining desserts, adding more meringue to pastry bag as needed
43
Freeze until meringue is firm, at least 2 hours and up to 2 days
44
Preheat oven to 500°F
45
For 30 minutes
46
Spray large baking sheet with non-stick spary
47
Transfer desserts to prepared sheet
48
Bake until meringue is just tinged with brown, no longer than 2 minutes
49
Using electric mixer, beat whites in large bowl until soft peaks form
50
Scrape in seeds from vanilla bean
51
Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes
52
Transfer 1/3 meringue to pastry bag fitted with medium star tip
53
Place 1 dessert on work surface (keep remaining desserts in freezer)
54
Pipe meringue over sorbet
55
Covering completely
56
Return to freezer
57
Freeze until meringue is firm, at least 2 hours and up to 2 days
58
Preheat oven to 500°F
59
For 30 minutes
60
Spray large baking sheet with non-stick spary
61
Transfer desserts to prepared sheet
62
Bake until meringue is just tinged with brown, no longer than 2 minutes