Rural style still life scene with wicker, rustic bread, Iberian ham, garlic and natural tomato, on a dark brown wooden background
Why Doesn't Baked Alaska Melt?
By Nicole Rivas
With scorched, sky-high meringue peaks and an ice cream cake underneath the fluffy meringue, Baked Alaska is an undeniably fun dessert. However, most people are unaware of how all that meringue and ice cream doesn't melt after popping it into the oven.
The whipped egg whites in the meringue of a Baked Alaska act as an insulating agent, and the proteins found in egg whites, along with the cream of tartar, help the meringue retain its structure and heat-resistant barrier. This means that the key to a successful Baked Alaska lies in a well-executed meringue topping.
When making the ice cream cake portion of Baked Alaska, the ice cream should be frozen for a minimum of two hours after being molded in the cake pan. The shape can also affect the quality of the dessert, as using the meringue to form a round encasement around the ice cream and cake creates a seal that's difficult for heat to penetrate.