This recipe is fun to serve and easy to make. I tested it a few times before I realized that this was best when it was made ahead of time and freezing the meringue worked well. Of course there are a number of variations to this desert, but I found a large cookie that was perfect for the size I wished to make. Brownies are often used as the base and I've even had the meringue baked on an ice cream pie. Try whatever combination appeals to you.
1. I chose a large Pepperidge Farm Cookiethat was a perfect size for my scope of ice cream. 2. I put a scoop of mint chocolate chip ice creamon it and put it in the freezer for at least 30 minutes. 3. I made meringue. I used about two egg whites, 1/4 cup of sugar and and 1/8th of a spoon of cream tarter. (I bought a container of egg whites which you can find in the refrigerator section of a supermarket near the substitute eggs. It makes this easier. It says it doesn't work for meringue, but with a high speed beater it works well). 4. When the egg whites were beaten enough to hold a stiff peak. I took the cookie with the ice cream out of the freezer and covered it completely. There cannot be any holes in the meringue or the ice cream will melt!! Then I put it back in the freezer for at least 30 minutes. 5. Then I took the meringue covered cookie out of the freezer and put it in my toaster over at 450 degrees. I watched carefully as it browned. It took about 3 minutes - it can burn quickly. The meringue was warm and the ice cream cold. It was a perfect Baked Alaska