Berry Baked Alaska Cookies

• Vegetarian

• Produce

  • 1/4 cup Berries, fresh or frozen mixed
  • 1/2 cup Cranberries, dried

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 cup Bob's red mill all-purpose flour
  • 1 Pinch Cream of tartar
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2/3 cup Sugar

• Dairy

  • 1 1/4 stick Butter, unsalted

• Frozen

  • 1 qt 6 scoops of vanilla ice cream

Found on liveeatlearn.com

Description

Directions

• In a medium mixing bowl, cream the butter and sugar together until well combined and a bit fluffy. Sift together the flour and salt, then add to butter mixture, stirring until just combined. Mix in the cranberries, being careful not to overwork the dough.
• Divide the dough into 6 equal parts (or 8 for smaller cookies). Roll each into a ball, then flatten with the palms of your hands. They should be fairly thick and about 3 inches (7.5 cm) wide.
• Place cookies on a parchment paper-lined baking sheet and bake at 325 degrees F (190 C) for 15 to 17 minutes, or until the edges begin to brown. Allow to cool to room temperature before assembling.
• While cookies bake, use an ice cream scoop to scoop ice cream. Working quickly, use your finger to make a small hole in the ice cream, fill with mixed berries, then cover with more ice cream to seal. Repeat 6 to 8 times (or for as many cookies as you have), placing scoops on a parchment paper-lined plate. Place in freezer to harden until youre ready to assemble.
• When your cookies have cooled, and youre ready to serve the cookies, make our meringue. Beat the egg whites and tartar in a clean, medium bowl using an electric mixer on medium/high (or by hand with a strong helper), until foamy. Slowly beat in the sugar on high speed until you reach glossy, stiff peaks (you should be able to hold the bowl upside down with nothing falling out!).
• Assembly time! If you dont have a kitchen torch, set your oven to broil and let it preheat. Place a scoop of ice cream on top of a cookie, then spoon (or pipe) the meringue over the ice cream, making sure to seal the edges at the bottom to insulate the ice cream. Either broil for 1 to 2 minutes (watching carefully), or use a kicthen torch to lightly brown the meringue.

Nutrition