Individual Baked Alaska
- 6 large egg whites
- 3/4 cup C&H® Quick Dissolve Superfine Sugar
- 6 sponge cake pastry shells
- 1 pint ice cream, slightly softened
Preheat oven to 500°F. Prepare cookie sheet.
In large mixing bowl, beat egg whites until foamy. Gradually beat in sugar; continue beating until stiff peaks form.
Place pastry shells on prepared sheet. Scoop 1/3 cup ice cream and place in the center of each shell. Spread egg white mixture (meringue) over ice cream as well as cake; swirl attractively.
Bake 2 to 3 minutes, or until peaks are nicely browned.
For a decorative look, use a pastry bag with a star tip to pipe meringue. After ice cream is covered with meringue, cakes can be placed in the freezer. When ready to serve, preheat oven to 500°F and bake as indicated.