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Banana Meringues

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  Egg whites 4
  Butter 1 Tablespoon (for greasing)
  Granulated sugar 100 Gram (1/2 Cup)
  Powdered sugar 70 Gram (Scant 1/2 Cup)
  Cornstarch 15 Gram (2 Tablespoon)
  Whipping cream 300 Milliliter (1 1/4 Cup)
  Powdered sugar 25 Gram, sifted (1/4 Cup)
  Unsweetened cocoa powder 1 Tablespoon, sifted
  Bananas 6
  Semi sweet chocolate 4 Ounce (100 Gram)
  Firmly packed brown sugar 50 Gram (1/4 Cup, Soft)

Line a baking sheet with baking parchment or waxed paper.
Grease waxed paper.
Preheat oven to 250°F (120°C).
To make meringue, beat egg whites in a medium bowl until stiff.
Slowly add granulated sugar, beating constantly.
Sift powdered sugar and cornstarch onto egg white mixture; fold in.
Fill a pastry bag fitted with a plain nozzle with meringue mixture; pipe 12 banana shapes onto prepared baking sheet.
Bake 3 to 4 hours with oven door slightly open.
Remove meringues from baking sheet; cool on a rack.
To make filling, whip cream with powdered sugar until stiff; stir in cocoa powder.
Put chocolate cream into a pastry bag fitted with a fluted nozzle; pipe onto cooled meringues.
Peel bananas and cut in half lengthwise.
Place a halved banana on each cream-tppped meringue.
To make topping, melt chocolate in a double boiler over low heat.
Pour chocolate over bananas; sprinkle with brown sugar before chocolate sets.

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Banana Meringues Recipe