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.
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| And Rhiannon... |
The rum spiked whipped cream was also my favorite part! Strawberries and kiwis - one of my favorite fruit combos :)
ReplyDeleteWhat 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.
ReplyDeleteI 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)
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