Time: 30 minutes
Music Selection: Lee Greenwood – Home To Alaska
This is a dessert that I have made for my kids’ birthday parties, but this year we made it for our fancy New Years’ Eve dinner. It is always a hit with young and old! Also, easy to make, especially if you buy a good cookie for the base (although I prefer to make them so we have plenty)!
Ingredients:
6 large banana chocolate chip cookies or chocolate peanut butter chip banana cookies
3 cups of Neapolitan, strawberry or spumante ice cream/sorbet/gelato
4 egg whites
Pinch of salt
½ cup sugar
Directions:
Preheat oven to 450 degrees. On a parchment lined cookie sheet, place the 6 cooled cookies.
In a mixing bowl, add the egg whites and salt. Beat with mixer until soft peaks.
Keep beating, and slowly stream in the sugar until the meringue has stiff peaks.
Working quickly, place a large scoop of ice cream on each cookie. Ensure there is some cookie not covered by the ice cream as a rim for the meringue.
Then, spoon meringue over the ice cream and seal it to the cookie. Cover each cookie and use extra meringue to make a spikey top or little peaks.
These can then be placed in the freezer for up to a week for later baking.
If baking immediately, place directly into a 450 degree oven and bake for 2- 4 minutes until meringue is browned. Watch these carefully as they can burn. Eat immediately!
A Runny Egg On Top 