|
     
Black & White
Baked Alaska
This stunning sweet from Spago
Beverly Hills can be assembled ahead of time, then baked at the last
minute. Note that the dessert needs to be frozen at various points, so
plan accordingly. When preparing the meringue disks, use a six-ounce
tuna fish can as a template.
Ingredients
Ingredients
For
almond meringue disks
3 large egg whites
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup sliced almonds, toasted, ground
Chocolate Sorbet
For vanilla meringue
6 large egg whites
1/2 vanilla bean, split lengthwise
1 cup sugar
Non-stick vegetable oil spray
Method
Make almond meringue disks
Preheat oven to
250°F. Line 2 large baking sheets with parchment paper. Using 3
1/4-inch-diameter can as template, outline 8 circles on each sheet of
parchment. Turn parchment over on baking sheet (circles should show
through).
Using electic mixer, beat whites in medium bowl until soft peaks form.
Scrape seeds from vanilla bean. Gradually add sugar, beating until
meringue is stiff and glossy, about 5 minutes. Fold in ground almonds.
Spread 1 rounded tablespoon of meringue in each circle on parchment,
forming disks about 1/4 inch thick.
Bake meringue disks 1 hour. Reverse position of sheets and bake until
meringues are pale golden and almost firm to touch, about 45 minutes
longer. Cool meringues on baking sheets. Carefully peel meringues off
parchment.
Arrange 8 meringues on clean baking sheet; top each with second
meringue. Top each stack with scoop of sorbet (don't press; disks are
fragile). Cover with foil; freeze while making vanilla meringue or up to
2 days.
Make vanilla meringue
Using electric
mixer, beat whites in large bowl until soft peaks form. Scrape in seeds
from vanilla bean. Gradually add sugar, beating until meringue is stiff
and glossy, about 5 minutes. Transfer 1/3 meringue to pastry bag fitted
with medium star tip.
Place 1 dessert on work surface (keep remaining desserts in freezer).
Pipe meringue over sorbet. covering completely. Return to freezer.
Repeat with remaining desserts, adding more meringue to pastry bag as
needed. Freeze until meringue is firm, at least 2 hours and up to 2
days.
Preheat oven to 500°F. for 30 minutes. Spray large baking sheet with
non-stick spray. Transfer desserts to prepared sheet. Bake until
meringue is just tinged with brown, no longer than 2 minutes.
|
Sponsored Links
|
Dessert Recipes.co.uk
Other Dessert Recipes
▼▼▼
Dessert Recipes
More Baked Alaska
Dessert Recipes
Strawberry Baked Alaska
Dessert Recipes
More Baked Alaska
Dessert Recipes
Black & White Alaska
Dessert Recipes
More Baked Alaska
Dessert Recipes
Blackcurrant Alaska
Dessert Recipes
More Baked Alaska
Dessert Recipes
Lemon Alaska
Dessert Recipes
More Baked Alaska
Dessert Recipes
Peach Alaska
Dessert Recipes
More Baked Alaska
Dessert Recipes
Chocolate Mint Alaska
Dessert Recipes
More Baked Alaska
Dessert Recipes
Flower Pots Alaska
 |
