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Mini Baked Alaska
 Is it possible to bake ice cream without it melting? Try some kitchen chemistry to find out.
What You Need
3 egg whites (Or use pasteurized egg whites. See the container for measurements.)
1 mL (1/4 teaspoon) cream of tartar
Mixing bowl
Electric mixer
Cookie sheet
125 mL (1/2 cup) sugar
Two-bite Brownies (Two-bite Brownies are the perfect size, but any other dense cake or square will work as well.)
Teaspoon
Ice cream
Rubber spatula
What to Do
Caution: An adult needs to help you with this activity.
1. Preheat the oven to 260 °C (500 °F).
2. Put the egg whites and the cream of tartar in a bowl. Beat with the electric mixer until the egg whites are stiff and form small peaks. Slowly add the sugar and beat a bit longer.
3. Put brownies on the cookie sheet.
4. Use the teaspoon to put a small scoop of ice cream on top of each brownie. Make sure the ice cream doesnt go over the edge of the brownies and touch the pan.
5. Use the spatula to carefully cover the ice cream and brownie with whipped eggs. Make sure there are no spots where the ice cream or brownie is showing through.
6. Put the cookie sheet in the oven and bake for 5 minutes.
7. Carefully remove the Baked Alaska and enjoy!
How it Works
The ice cream did not melt because the egg whites acted as insulation. The fluff and air inside a puffy duvet or winter coat act as insulation. They keep things warm. (Like you!) Insulation can also keep things cold. The air you beat into the egg whites kept the hot air of the oven away from the cold ice cream.
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