Try out these miniature festive Gluten Free Baked Alaskas with meringues made from brown sugar – they’re gluten free, dairy free, egg free and soya free!
Gluten Free Miniature Festive Baked Alaskas with Brown Sugar Meringue by Gluten Free B
Makes approx. 24. Adapted from Ruby Violet’s Baked Alaska.
- 1 x 650g Delicious Alchemy Gluten Free Christmas Fruit Cake Mix
- 110g of soft unsalted butter (I used Pure Dairy Free spread)
- 2 large eggs or preferred egg replacer (I used ½ cup apple purée)
- 75ml of brandy or orange juice
- 1 pot dairy free ice cream (I used CoYo Sticky Date & Tamarind Flavour)
- 80 ml egg whites or 80ml water from a can of chick peas
- ¼ teaspoon cream of tartar
- Pinch of xanthan gum (omit if using egg whites)
- 45 g caster sugar
- 45g brown sugar
- Make the cake mix according to the packet instructions and put heaped teaspoons in a mini muffin tin, then bake for 30-40 minutes until slightly risen and cooked through
- When completely cool, trim the tops to make them flat
- Using a melon-baller, place a small scoop of ice cream on each cake, and place on a tray in the freezer whilst you make the meringue
- To make the meringue, whisk the egg whites or chickpea water on high with an electric whisk or stand mixer until frothy (this may take 5-6 minutes for chickpea water), then add the cream of tartar and the xanthan gum and whisk until you have soft peaks
- Heat the sugar in a saucepan with 2 tablespoons water until it reaches a temperature of 116°C (just bubbling if you don’t have a thermometer), then remove from the heat
- While slowly whisking the egg whites/water, dribble the sugar syrup down the side of the food processor bowl, avoiding the whisk, then briskly whisk for 2–3 minutes until you have glossy, firm peaks
- Remove the cakes from the freezer and use a spoon to coat the ice cream balls with the meringue mix, making sure there are no gaps
- Return them to the freezer for 3-4 hours, or for up to 2 days if making ahead
- When ready to serve, preheat the oven to 240°c. Place the Alaskas on a lined baking tray, and place in the oven for 2-3 minutes, when they will be starting to brown, but with a frozen middle. (You might like to test with 1 first). Serve immediately!
We will certainly be giving this recipe a go here – any excuse to get baking to Christmas songs with a glass of mulled wine in hand! We’d love to see photos if you give this recipe a go; please send any photos to: email@example.com, tag us on Facebook or Instagram, or tweet us.