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Tropical Meringues

Tropical Meringues

Southern Living MARCH 1998

  • Yield: 10 servings


  • 1 recipe Basic Meringue Mixture
  • 1/2 cup reduced-fat frozen whipped topping, thawed
  • 1/4 cup fat-free sweetened condensed milk
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 drop green food coloring
  • 1/3 cup diced fresh papaya
  • 1/3 cup diced fresh mango
  • 1/3 cup diced fresh pineapple
  • 1/3 cup shredded coconut, toasted


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.

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.

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

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

Combine papaya, mango, and pineapple.

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

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 1.6g
  • Cholesterol: 0.0mg
  • Sodium: 62mg

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Tropical Meringues recipe