Mini baked alaskas are fun desserts you can make anytime. You can even keep them in the freezer for a few hours before serving. It is essentially a scoop of ice cream on an equal-size piece of cake or a cookie, topped with brûleéd (broiled) sweet meringue. Here the meringue is made with aquafaba, the leftover liquid from a can of chickpeas. This stuff whips up beautifully! For the ice cream, choose your favorite flavor of Wicked Kitchen Ice Dream. Personally, we like Birthday Cake, but you do you! Oh, you also need a blow torch to broil the meringue and create those roasty, toasty flavors. Bring on the fire!
6 vegan digestive biscuits (or your favorite vegan cookie)
Instructions
Clean the bowl of an electric mixer thoroughly, then rub a wedge of lemon around the inside of the bowl to help the meringue hold air better.
Combine the aquafaba and cream of tartar in the bowl and fit the mixer with the whisk attachment. Whisk on high speed until the mixture takes on air, increases in volume, and firms up enough to leave stiff peaks when the whisk is lifted, 4-5 minutes.
Combine the sugar and water in a small saucepan and place over low heat. Allow the sugar to dissolve fully without stirring. Using a chef’s thermometer, bring the mixture 250ºF (120ºC) then remove from the heat.
Immediately, continue beating the aquafaba on medium speed while gradually drizzling in the sugar syrup in a slow, steady stream. Once all the syrup is added, add the vanilla extract, and beat on high speed for another minute. Set aside to cool to room temperature, then transfer to a piping bag.
When ready to serve, scoop a large scoop of well-frozen ice cream (heat the metal scoop to make it easier to scoop!) and place on a digestive biscuit. Pipe the vegan meringue all around the ice cream then quickly toast with a chef’s blow torch. Serve immediately, making more baked alaskas as necessary. Alternatively, place the blow-torched baked alaska in the freezer before serving.
When whipping aquafaba, it’s important to make sure your bowl and whisk are spotlessly clean. The lemon trick helps to break down any residual fats or grease and will help the aquafaba to reach its full potential!
Try to get a nice, rounded, domed scoop of ice cream for your baked alaskas. This will make it easier to pipe the Italian meringue all around the outside.
This recipe requires a chef’s blow torch to toast the outside of the baked alaskas. This warm, toasty flavor will elevate the dessert and balance out the sweetness beautifully!
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