Coconut Baked Alaska with Pineapple Meringue
Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable after she mixes it with pineapple puree.
July 2012
Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable after she mixes it with pineapple puree.
Instead of putting the baked alaskas in the oven, use a cooks torch to brown the meringues and skip that hot melting ice cream oven completely.