Got your head in the clouds dreamin' of a tropical getaway? When you taste this creamy pineapple pudding served over a cloud of meringue you won't be so far off from paradise!
Oxmoor House JULY 2004
Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Fold in 3/4 cup nuts.
Drop egg white mixture into 6 mounds on a large baking sheet lined with parchment paper. Make an indentation, using the back of a spoon, into the center of each meringue to form a 5-inch nest.
Bake at 225° for 1 hour. Turn oven off, and let stand in closed oven 8 hours.
Spoon Pineapple Filling evenly into center of each nest. Drizzle with Chocolate Sauce. Sprinkle with remaining 1/4 cup nuts. Serve immediately.
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