Coconut Pavlovas with Tropical Fruits and Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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.
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