Place the 12 cookies on a parchment lined cookie sheet.

Place one scoop of ice-cream onto each cookie and transfer the tray to the freezer while you prepare the meringue.

Using a stand mixer or hand held mixer, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks have formed.

While beating constantly, add sugar one tablespoon at a time until stiff peaks have formed.

Remove the tray with cookie topped ice-cream from the freezer.

Using the back of a spoon, spread the meringue all over the cookies and ice-cream.

Freeze the mini Alaskas for at least 8 hours, until they are solid.

When ready, preheat the oven to 400 degrees F. Bake for 5 to 6 mins until the meringue turns golden in color.

Alternately you may use a kitchen torch to toast the meringue. (as I did)

Serve immediately or return to freezer till ready to serve.