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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

92 calories; fat 1.6g; sodium 62mg.
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