If you can whip an egg white, you can make these classy little desserts. They are quick, scrumptious, and fun to make and to serve!

Baked Alaska in a Cup

graham crackers or chocolate cookies broken into chunks
ice cream
2 egg large whites
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Preheat oven to 475°.

Cover the bottoms of four ovenproof cups, glasses, or ramekins with cookie chunks to a depth of about 3/4 inch.

Fill the cups with the ice cream of your choice. Use an ice cream spade to press the ice cream tight into the cup. Place the cups of ice cream in the freezer for at lest 30 minutes to get rock hard.

Beat the egg whites and cream of tartar until soft peaks form. Drizzle in the sugar as you continue to beat. Add the vanilla. Beat until stiff peaks form. The peaks should be stiff but not shiny. Do not over beat.

Pile the meringue on top of the frozen ice cream. Completely cover the ice cream so that the ice cream is insulated from the heat. Repeat with the other three cups.

Place the cups on a large baking sheet. (The baking sheet will help deflect heat from the bottoms of the cups.) Bake for 2 to 4 minutes or until the meringue has a nice golden hue. Serve hot. And that cherry on top is a nice touch!

(Courtesy: The Prepared Pantry)