Mini Baked Alaskas

Name: Mini Baked Alaskas
Yield: 6 Servings
Ingredients: Unsalted butter or nonstick vegetable oil spray (for pan); 1¾ cups (219 g) all-purpose flour, plus more for pan; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1 cup buttermilk, room temperature; 1 cup lukewarm brewed coffee; ½ cup vegetable oil; 1 tsp. vanilla extract; 1¾ cups (350 g) granulated sugar; ¾ cup (60 g) Dutch-process cocoa powder; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 2 tsp. baking soda; 1 tsp. baking powder; 2 oz. (57 g) bittersweet chocolate, melted, slightly cooled; ½ cup (160 g) strawberry or raspberry jam; 1 quart any flavor ice cream; 4 large egg whites; 1 cup (200 g) granulated sugar; 1 tsp. cream of tartar; 1 tsp. vanilla extract; A 3"-diameter round cookie cutter (not fluted); a kitchen torch

By Cheryl Day

October 19, 2021

Photograph by Christopher Testani. Food styling by Victoria Granof. Prop styling by Alex Brannian.

The idea of making a baked Alaska may seem daunting, but these petite desserts from Cheryl Day’s Treasury of Southern Baking can be broken down into easy-to-make components that can all be made ahead of time. Feel free to use any flavor ice cream for the center. We prefer to use a kitchen torch to brown the meringue, but in a pinch you can brown the baked Alaskas under a broiler—just watch them very carefully and rotate often.