Exotic Fruit Meringues Recipe
Ingredients
| Egg whites | 6 (Meringues:) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (Meringues:) | |
| Scant 1 cup (100 g) powdered sugar | ||
| Cornstarch | 1/4 Cup (16 tbs) (Meringues:) | |
| Unsweetened cocoa powder | 1/4 Cup (16 tbs) (Meringues:) | |
| Whipping cream | 1 Cup (16 tbs) (Topping:) | |
| Powdered sugar | 3 Tablespoon, sifted (Topping:) | |
| Kiwi fruit | 6 (Topping:) | |
| Vanilla Ice Cream | 1 Pint (Topping:) | |
Directions
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.
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.
Chef
