If you are making the mince pies yourself, do not put pastry on top; if you are buying them, carefully cut around the inner edge of the top of each mince pie and remove and discard the lid; add a scoop of ice cream on top of the mincemeat filling and put on a foil-lined tray in the freezer for at least 1 hour so the ice cream gets firm
Whisk the egg whites until stiff then beat in the caster sugar, 1 tablespoon at a time, until the mixture is thick and glossy
Take the frozen mince pies out of the freezer and cover evenly with meringue; spread the meringue evenly so there are no gaps and create peaks in the meringue; put back in the freezer until ready to brown
Put the tray of mince pies in a pre-heated oven 220C/Fan 200/Gas9 and bake for 6 minutes until the meringue is toasted and the pie is warm or for 8 minutes if they have been frozen for more than 2 hours; serve immediately
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