Oreo Mini Baked Alaskas

January 28, 2013

in American,Ice Cream

Oreo Mini Baked Alaskas

“We have prepared his favorite meal: New England Clam Chowder, Kentucky Fried Chicken, Idaho Potatoes, and Baked Alaska.” This it the line that instantly comes to mind when I think about a Baked Alaska. Ahhh… the joys of being a billionaire!

One would normally think that a “mini” version of this grandiose treat would be incredibly difficult, not so much. No need to have a kitchen staff to be able to enjoy this delicious desert.

Sure you could go all out and prepare the traditional version, but if you are looking for a flashy dessert that taste’s great and doesn’t require much work, I’ve got you covered! All you need is a quick trip to the market for a few key ingredients and we are in business.

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Oreo Mini Baked Alaskas
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 8 Oreo cookies, original or golden
  • 1 quart cookies and cream ice cream
  • ½ cup light corn syrup
  • ½ cup granulated sugar
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  1. Place 8 Oreo cookies on a small cookie sheet.
  2. Top Oreo cookies with a mini scoop of cookies and cream ice cream. F reeze cookies for 2-3 hours.
  3. In a small saucepan place sugar and corn syrup, over medium heat warm until dissolved. Using an electric mixer fitted with a whisk attachment beat egg whites and cream of tartar until soft peaks form. Add syrup in a slow steady stream beat until thick peaks form and meringue is glossy. Beat in vanilla.
  4. Transfer meringue to a piping bag fitted with a star tip. Pipe meringue over ice cream and cookies until covered. Freeze for 1-2 hours.
  5. Remove mini baked alaskas from freezer. With a kitchen blow torch brown meringue.
  6. Serve immediately or freeze until ready to serve.


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