Vegan Mini Baked Alaska | Recipe with Aquafaba Meringue
You're craving vegan Baked Alaska? We got you covered with a recipe of our special version made with shortcrust pastry and vegan Italian meringue from aquafaba!
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Cooking tools:
- Tart pan
- Rolling pin
- Kitchen torch
- Hand mixer
- Fine-mesh sieve
- Saucepan
- Pastry brush
- Mixing bowl
- Plastic wrap
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
- Oven
- Refrigerator
- Freezer
Ingredients
- 250 g (2 cups) wheat flour type 550 or spelt flour type 630
- 80 g (0.33 cup) sugar
- 1 pinch of salt
- 160 g (1.5 sticks) vegan butter (cold)
- 3 tbsp cold water (optional)
- 1-2 pints of vegan ice cream (one or more flavors as desired)
- 2 cans chickpeas (for about 200-250 ml (0.75-1 cup) aquafaba)
- 1/2 tsp cream of tartar
- 165 g (0.75 cup) sugar
- 70 ml (0.33 cup) water
- 1 1/2 tsp agar agar
- vegan sugar sprinkles (optional)
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