Yield
10 servings

How to Make It

Step 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.

Step 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.

Step 3

Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.

Step 4

Whisk together whipped topping and next 4 ingredients; cover and chill.

Step 5

Combine papaya, mango, and pineapple.

Step 6

Spoon whipped mixture evenly into meringues; top with fruit mixture, and sprinkle with coconut.

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