Mini Neapolitan Baked Alaskas

• 4 chocolate wafer cookies
• 1 cup reduced-fat strawberry ice cream (such as Dreyer's Slow-Churned ice cream)
• 3 egg whites
• 6 tablespoons sugar
• 18 teaspoon cream of tartar
• 12 teaspoon vanilla

1. Spread and flatten 4 foil muffin liners into circles.
2. Place on a baking sheet and place a wafer cookie on the center of each.
3. Top each wafer with 1/4 cup of ice cream.
4. Place in freezer.
5. In a small saucepan, combine egg whites, sugar, and cream of tartar.
6. Beat mixture on low speed with a hand mixer for 1 minute.
7. Continue beating mixture over low heat until the mixture reaches 160 F, about 12 minutes.
8. Remove from heat and add vanilla.
9. Beat egg white mixture until stiff peaks form and sugar is dissolved, about 4 minutes.
10. Take care not to overbeat.
11. Remove baking sheet from freezer.
12. Immediately spread meringue over ice cream, sealing to edges of wafers.
13. Use a spatula or butter knife to form peaks to make a more attractive presentation (touch the spatula to the meringue and then quickly pull it away).
14. Broil 4-6 inches from heat for 1-2 minutes or until meringue is lightly browned.
15. Watch carefully to avoid overbrowning.
16. Serve immediately.

chocolate wafer cookies, strawberry ice cream, egg whites, sugar, cream of tartar, vanilla

Taken from www.food.com/recipe/mini-neapolitan-baked-alaskas-354733 (may not work)