Baked Alaska mince pies
Serves 6 | prep 15 mins | total time
- 6 ready-made deep mince pies, bought or homemade
- 500ml vanilla ice cream, slightly softened, such as Taste The Difference Madagascan Vanilla
- 2 large egg whites
- 100g caster sugar
Prepare the pies to the end of step 3 the day before. Bake for 8 minutes rather than 6 minutes.
- Use a small knife to carefully cut around the inner edge of the top of each mince pie; remove and discard the lid. Add a scoop of ice cream on top of the mincemeat filling and put on a foil-lined baking tray in the freezer for at least 1 hour, so the ice cream gets firm.
- Whisk the egg whites until stiff then beat in the caster sugar, 1 tablespoon at a time, until the mixture is thick and glossy.
- Take the frozen mince pies out of their foil containers. Remove 1 or 2 mince pies at a time from the freezer; cover evenly with meringue. Use a round-bladed knife to spread the meringue so there are no gaps, and create peaks in the meringue topping. Pop back in the freezer until ready to brown.
- When ready to cook, turn the oven up to 220°C, fan 200°C, gas 9. Put the tray of Alaska mince pies in the oven and bake for 6 minutes until the meringue is toasted and the pie is warm or for 8 minutes if they have been frozen for more than 2 hours. Serve immediately.
This recipe contains partially cooked eggs.
Prepare these baked Alaska mince pies ahead and freeze until ready to cook.