Tuesday, May 20, 2014

Tropical Napoleons

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.

And Rhiannon...


  1. The rum spiked whipped cream was also my favorite part! Strawberries and kiwis - one of my favorite fruit combos :)

  2. What a beautiful picture - looks like it was taken in a restaurant. I know, I wish some recipes would also include instructions on how to eat them! I'll have to try adding rum to whipped cream - sounds delightful.

  3. I like the pop of color from the kiwi! (And no, there was no graceful way to eat these - its a good thing they were delicious)