Coconut Pavlovas with Tropical Fruits and Ice Cream

Recipe from

Oxmoor House

Nutritional Information

Calories 236
Fat 2.2 g
Satfat 1.9 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 3.2 g
Carbohydrate 51.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 50 mg
Calcium 29 mg

Ingredients

2 cups (1-inch) cubed fresh pineapple
1 cup orange sections
1 cup cubed peeled mango
1/3 cup dried sweet cherries
2 tablespoons sugar
2 tablespoons white rum
1/8 teaspoon ground cinnamon
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
2/3 cup sugar
1/2 cup flaked sweetened coconut, toasted
1 1/2 cups vanilla light ice cream (optional)
Mint sprigs (optional)

Preparation

1. Preheat oven to 250°.

2. Combine first 7 ingredients in a bowl; stir well, and set aside. Place parchment paper over a large baking sheet. Draw 6 (4-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

3. Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add extract; beat well. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold coconut into egg white mixture. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

4. Bake at 250° for 1 hour or until dry. Turn oven off; cool meringue nests in closed oven at least 4 hours. Carefully remove meringue nests from paper.

5. Spoon 1/4 cup ice cream, if desired, into each meringue nest, and top with about 2/3 cup fruit mixture. Garnish with mint sprigs, if desired.

Note:

Make a template to ensure your pavlovas come out looking perfect. Trace circles onto parchment paper as a guide for shaping the nests; a standard oatmeal can is the perfect size. Turn the paper (and the pencil markings) over before securing to the baking sheet.

Leslie Glover Pendleton,

Cooking Light Gluten-Free Cookbook

August 2011
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