Baked Alaska

July/August 1995

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For these individual Baked Alaskas, the meringue is beaten over simmering water to ensure that the temperature of the eggs reaches and maintains 140°F for 3 minutes. These desserts are finished under the broiler, but if you have a propane torch, you can do a masterful job of browning the meringue. This dessert is lovely garnished with Johnny-jump-ups or nasturtium blossoms

Baked Alaska

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