Cherry-Chocolate Baked Alaskas

1. 1

   Beat egg whites and cream of tartar with handheld electric mixer at medium-low speed until soft peaks form.

2. 2

   Gradually beat in sugar.

3. 3

   Increase speed to medium-high, and beat 3 to 5 minutes, or until meringue is thick and shiny, firm peaks hold when beaters are lifted, and deep path remains when spoon is drawn through.

4. 4

   Place 1 waffle cookie on work surface, and spread with 1 Tbs.

5. 5

   meringue.

6. 6

   Scoop generous ball of frozen yogurt using 1/4-cup ice cream scoop; press onto prepared cookie.

7. 7

   Coat frozen yogurt ball thickly with meringue, sealing to cookie base and swirling decoratively.

8. 8

   Place on small tray or baking sheet, and transfer immediately to freezer.

9. 9

   Repeat with remaining cookies, meringue, and frozen yogurt.

10. 10

    Freeze at least 2 hours or up to 1 day.

11. 11

    Preheat oven to 500F.

12. 12

    To prevent burning, bake each Alaska one at a time, 1 to 2 minutes, or until meringue is browned in spots.

13. 13

    Return to freezer 1 hour, or until yogurt is firm again.

14. 14

    Arrange 1 dessert on each plate, scatter cherries around, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.