Coconut Meringue With Tropical Fruit And Whipped Cream
The meringues bake for 2 to 3 hours in the oven on low heat, so it’s advisable to make them a day or two in advance and store them in an airtight container. Bake them Sunday for a Tuesday night dinner, or simply buy them prepared in a store. When choosing passion fruit, remember that the more wrinkled the skin, the sweeter the pulp will be.
- 4 large egg whites (or ½ cup)
- Pinch of salt
- ½ cup granulated sugar
- ¾ cup confectioners’ sugar
- 2 ounces unsweetened shredded coconut
- 2 kiwi, peeled and cubed
- 1 mango, peeled and cubed
- 1 papaya, peeled and cubed
- 1 pint mango sorbet
- Whipped cream
- 6 fresh passion fruits, halved
1. Preheat the oven to 200°F.
2. Cover a baking sheet with parchment paper and draw twelve 2 ½ inch circles on the paper with a pencil.
3. Whip the egg whites, along with the pinch of salt, in an electric mixer on high speed. Gradually add the granulated sugar until the mixture is thick and glossy.
4. Gently fold the confectioners’ sugar and coconut into the egg white mixture with a spatula. Stir until well combined.
5. Using a large spoon, place an equal amount of the mixture within each circle on the parchment paper. Build “nests” by creating indentations in the middle of each mound. Bake the nests for 2 to 3 hours, until the meringues are dry and can be removed from the paper without sticking to your finger.
6. To assemble the dessert, place one meringue in the center of each of the 6 plates, distribute equal portions of the kiwi, mango, and papaya around each meringue, place a scoop of sorbet in each nest, and top with another meringue to form a sandwich. Top the sandwich with whipped cream and drizzle the pulp and juice of one passion fruit over each.