INGREDIENTS:
(For all ingredients, please use organic versions if available)
Baked Alaska with Meringue Topping
2 Angel Food Vegan Meringue mixes
½ cup water
1½ cups castor sugar
(or super fine sugar; do not use powdered confectioner’s sugar)
8 teaspoons instant clear gel
Vegan cake and ice cream, frozen


Meringue Cookies
Angel Food Vegan Meringue mix
¼ cup water
¾ cup castor sugar
(or super fine sugar; do not use powdered confectioner’s sugar)

Almond Meringue Cookies
Angel Food Vegan Meringue mix
¼ cup water
¾ cup castor sugar (or super fine sugar; do not use powdered confectioner’s sugar)
Ground almonds
Sliced almonds
Icing bag





Baked Alaska with Meringue Topping

1. Take a box of 2 Angel Food Vegan Meringue mixes. Inside there are 2 sachets, A and B.
2. Add half a cup of water and 4 tablespoons of sachet A to the bowl of the mixer.
3. Whip them up together for about a minute until they become quite creamy and fluffy.
4. Slowly add the castor sugar for about a quarter of a cup at a time and then let it mix for a minute.
5. Add another quarter cup, and just allows it all to mix in thoroughly.
6. Once that happened, add 5 teaspoons of sachet B plus some instant clear gel that help give the marshmallowy texture for the inside of the meringue.
7. Take out the vegan cake from the freezer, slice it half crosswise so there will be two layers.
8. Softened a pack of vegan ice cream and spread that over the top.
9. Put the second piece of cake on top and then put the whole thing back in the freezer.
10. Preheat the oven at a very low temperature, around 100 degree Celcius.
11. Start coating the ice cream cake with the meringue mixture.
12. Do a good thick coating and no gaps if possible. This will keep the ice cream frozen while it’s in the oven.
13. Please use wooden board rather than metal baking trays since the metal baking trays heat up too much and will melt the ice cream.
14. Put the coated cake in the oven for half an hour.
15. When the time is over, take the cake out and transfer it onto the serving platter.
16. Ready to be served.

Meringue Cookies and Almond Meringue Cookies

1. Do step 1 to 6 as above recipe only no need to add instant clear gel.
2. Put the mixture in a plastic bag, and make a hole on the edge.
3. Pipe out the mixture from the plastic bag onto a baking tray and baked for 30 minutes at a low heat.
4. To make the almond meringue cookies, add some ground almonds and some sliced almonds in the mixture.