Exotic Fruit Meringues
|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)|
|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.