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Exotic Fruit Meringues Recipe
|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)|
Serving size: Complete recipe
Calories 3441 Calories from Fat 1482
% Daily Value*
Total Fat 165 g254.5%
Saturated Fat 105.6 g527.9%
Trans Fat 0 g
Cholesterol 623.1 mg
Sodium 652.8 mg27.2%
Total Carbohydrates 458 g152.8%
Dietary Fiber 33.3 g133.1%
Sugars 355 g
Protein 54 g107.5%
Vitamin A 53.1% Vitamin C 424.4%
Calcium 94.9% Iron 64%
*Based on a 2000 Calorie diet
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.