Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time — I do spoonful, pause, spoonful, pause until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny.
Beat in the salt and vanilla. Frost the cake Spread the meringue in big, messy swirls over the ice cream and brownie base. You can also leave it in for a full day. Oven method: Preheat the oven to degrees. Bake the cake until the meringue peaks are golden, about 4 minutes. Take out 5 minutes before serving. Place alcohol in a shot glass and set it inside the hot water not letting the water spill in until the alcohol is very warm to the touch, about 5 minutes. Remove the now-warm cup of alcohol from the water; discard the water.
Take a deep breath. Hold the hot cup of alcohol in a oven mitt-ed hand. Light a match with the other. With the cake below you, begin to tip the alcohol as slowly as possible to the edge of the cup. Drizzle this burning alcohol over the cake. You can let it flame out or it can be blown out. Ours lasted 15 to 30 seconds. To serve: Serve cake in thin wedges, cutting with a very sharp or serrated knife as frozen brownie is quite dense, chewy and all the more rewarding because of it.
Cake keeps in the freezer for easily a week and probably longer ; the meringue holds up surprisingly well.
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I am so excited for you. And it excites me enough that I actually have a new-post alert set up, which is why I so frequently end up toward the top of the comments pile. And that flame…yikes! Kudos—and congrats on 10 years. Congratulations on 10 years! I am an internal medicine resident, currently not working on research about how to help patients taper off their chronic narcotic medications. I may have single-handedly gotten the lazy pizza dough recipe into the top 10 savory recipes, as we make that crust so often.
Looking forward to many more years of Smitten Kitchen! Baked Alaska was actually one of the first things I made when I really started getting into baking a few years ago!
My brother was returning from a summer in Alaska, and I made it for the day he came back. It was surprisingly easy; I did an easy homemade cake, storebought ice cream, homemade meringue, and just put the whole thing under the broiler for a few very nervous minutes and it turned out great!
Baked Alaska presents 72 recipes for favorite home-baked desserts enjoyed by people living in the North Country. Readers will discover a rich variety of recipes for muffins, cookies, steaming berry pies or cobblers, and much more. The book is. Baked Alaska: Recipes for Sweet Comforts from the North Country [Sarah Eppenbach, Mindy Dwyer] on prehkermiscmartu.ga *FREE* shipping on qualifying offers.
Moral: no one be intimidated by Baked Alaska! Who I am: a year-old college student who runs 70 miles per week and consumes a million grams of sugar per week. Now, I plan to make something different, just to get out of the dreaded rut. Have absolutely loved following you all these years, and your new posts are always the highlight of my week! Happy 10 years!
I tried to make this several times during my middle school years. The recipe I had I think from Joy of Cooking had you putting it in a hot oven for a bit to brown the meringue.
You had to make sure ice cream and cake were very frozen. Now I am able to whip egg whites by hand and also have a mixer but have as of yet to fulfill my childhood dream of Baked Alaska. Maybe now I will…. I read exactly one blog on a daily basis. The idea of turning a recipe that calls for 4 bowls into a one-bowl cake is what got me started.
Then I discovered Broccoli Slaw. Your pictures are beautiful, your prose is both informative and amusing, and your recipes are delicious. Also, I love the web site re-design. So — raise a frozen hot chocolate to the next ten years! My mom made this for my birthday when I was about Thanks for the lovely memory. She used the broiler method. She also did a brownie base. Maybe the oven method makes it easier to cut?
I think she did the meringue right before serving—she whipped it up it only takes a few minutes and spread it around then popped it straight into the oven. Clearly this made an impression because it was long ago! So you warm the alcohol on the stove at very low temp.
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I have long been a devoted reader under a different alias and love not only the recipes but your intricately drawn scenes of domestic life. Congrats on the anniversary! Smitten Kitchen has taught me so much and served as a wonderful foundation for my own repertoire as I went from being a penniless and incapable grad student living off tuna and mac and cheese to being an adult who actually manages to cook for herself most nights.
Many of my favorite recipes come straight from this site: the spinach and chickpeas is a great weeknight dinner, the apple and cheddar scones are my favorite harbinger of fall, and the blondies with browned butter, of course are the best sweet to bust out whenever I need a cookie immediately. When I need a recipe this site is usually the first place I look.
Thank you so much for all the wonderful ideas and delicious meals. And for the adorable baby pictures. My sis-in-law was the pastry chef at DBGB and whenever we visited we got flooded with their amazing desserts. Thank you. Btw, I found this explainer on how it is made. A bit more work, you could say… ;. Congrats Deb! We have many vegetarian favorites from your site and always look forward to the desserts :. I started reading Smitten Kitchen at the recommendation of Molly of Orangette. And then she pointed over here, for some recipe or other, and LO! Fancy celebrity chefs are great, but their recipes have this nasty habit of taking hours longer than they claim, or requiring special equipment, or weird ingredients.
Your recipes are things that are totally manageable at home, on a weeknight, and that is beyond valuable. I teach bicycle safety with my local Bicycle Coalition on the weekends. I love to cook basically all the things, but I especially love making extravagant layer cakes. I really dislike cooking a new recipe that claims to be fast but actually takes three hours of prep. GBBO had me turned away from ever trying one again. I also love to garden and now have chickens which is really fun. My favorite of your recipes is the Chicken Marsala although I always add WAY more mushrooms and onions than called for but always turns out amazing.
Also, the brown butter rice crispy treats are my go-to for any grad student get together. Congrats on 10 years! Long time reader here. I discovered the blog in when I was in between jobs and have been hooked since. Congrats on 10 years. Who am I? An occupational therapist and contra dancer, living and working in NYC.