Tropical Meringues

  1. Spoon three-fourths of Basic Meringue Mixture into 10 equal portions, 2 1/2 inches apart, onto parchment paper-lined baking sheets. Spread into 3-inch circles, gently shaping circles with back of a spoon to resemble shallow bowls.
  2. Spoon remaining one-fourth meringue mixture into a decorating bag fitted with a small leaf tip. Pipe leaves around outer edge of each meringue bowl.
  3. Bake at 200u0b0 for 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.
  4. Whisk together whipped topping and next 4 ingredients; cover and chill.
  5. Combine papaya, mango, and pineapple.
  6. Spoon whipped mixture evenly into meringues; top with fruit mixture, and sprinkle with coconut.

condensed milk, lime rind, lime juice, fresh papaya, fresh mango, fresh pineapple, shredded coconut

Taken from www.myrecipes.com/recipe/tropical-meringues (may not work)

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