How does one go about eating this… layers of crisp meringue with whipped cream and sliced tropical fruit…? There is no graceful way, really. (But I would love to learn a way if it exists.) Thank goodness each messy bite is delicious.
The meringue wafers were easy to whip up but a little tricky to shape and bake. We were instructed to make circular molds of meringue with a cut out plastic ring, which worked surprisingly well. But I didn't know how thin to make the wafers, so I experimented a bit and learned the thinner they are, the harder they are to pull off the tray. And I baked them for about 10 minutes (recipe calls for 5-7 minutes) and they never seemed to stiffen up enough; I could have baked them longer. But being that they are whipped egg whites, sugar and coconut, they still tasted excellent even if a bit chewy.
The whipped cream was a treat in and of itself. The recipe asks for a small amount of dark rum to be added which makes it irresistible by my tastes. It compliments the coconut of the meringues well.
For the fruit I used kiwi and strawberries, relying on the kiwi to make it tropical.
Check out Tuesdays with Dorie baking group to see how my fellow bakers fared with this recipe.