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Exotic Fruit Meringues

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  Egg whites 6
  Granulated sugar 100 Gram (1/2 Cup)
  Powdered sugar 100 Gram (1 Scant Cup)
  Cornstarch 30 Gram (1/4 Cup)
  Unsweetened cocoa powder 5 Tablespoon (1/4 Cup Plus 1 Tablespoon, 40 Grams)
  Whipping cream 250 Milliliter (1 Cup)
  Powdered sugar 20 Gram, sifted (3 Tablespoons)
  Kiwi fruit 6
  Vanilla and coffee ice cream 1 Pint (475 Milliliters)

Line a baking sheet with baking parchment or waxed paper.
Grease waxed paper.
Preheat oven to 225°F (105°C).
To make meringues, beat egg whites in a large bowl until stiff.
Beat in granulated sugar.
Sift powdered sugar with cornstarch and cocoa powder; fold into egg white mixture.
Place in a pastry bag fitted with a plain nozzle; pipe 14 oval meringues onto prepared baking sheet.
Bake with oven door slightly open 3 to 4 hours or overnight.
Cool on a rack.
To make topping, whip cream with powdered sugar until stiff.
Place in a pastry bag fitted with a fluted nozzle; pipe rings of whipped cream mixture onto cooled meringues.
Peel and slice kiwi fruit; arrange on top of whipped cream.
Place slices of ice cream over kiwi fruit.

Recipe Summary

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