John Myers
Baked Alaska
The perfect baked alaska recipe with a picture and simple step-by-step instructions.
- 1000 ml Pistacchio icecream
- 80 g Butter
- 130 g Flour
- 100 g Dark chocolate
- 300 g Sugar fine
- 1 packet Vanilla sugar
- 2 Eggs
- 4 Fresh egg white, Gr. M.
- 1 tsp Baking powder
- 1 tsp Lemon juice
- Salt
- Shape pistachio ice cream into 12 balls and freeze on a board for at least 1 hour. Either grease the wells of the muffin sheet well and dust with flour or use paper liners. Preheat the oven (electric stove: 175 ° C, convection: 150 ° C)
- Break the chocolate into pieces and melt with 80g butter in a water bath. Put melted chocolate, 125g sugar, vanilla sugar, 1 pinch of salt and 2 eggs in a mixing bowl and stir to a cream. Mix 130g flour and 1 teaspoon baking powder. Mix the flour and baking powder mixture into the chocolate cream using a hand mixer or a food processor to form a smooth dough.
- Spread the dough in the muffin troughs. Bake in the preheated oven for about 25 minutes. Then remove and allow to cool.
- Just before serving, preheat the oven again (electric stove: 200 ° C, convection: 175 ° C). Beat the egg white, 1 pinch of salt and lemon juice until stiff and finally let 175g sugar lock in. Beat the egg whites until the sugar has dissolved and the mixture is shiny.
- Place the muffins upside down on a baking sheet with a little space between them. Put ice cream balls on it. Spread the ice cream mixture on each ice cream muffin, working quickly. Bake immediately in the hot oven for 7-8 minutes until golden brown.
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