Tropical Meringue Tarts Recipes
SWISS MERINGUE SHELLS
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
TROPICAL MERINGUE TARTS
What a special treat! As pretty as an Easter basket, these tender meringue shells are filled with creamy pudding, then topped with fresh fruit and coconut. The perfect showstopper dessert for company, decrees our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw ten 3-in. circles on paper; set aside., Add vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Beat in cornstarch. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. , Cut a small hole in the corner of pastry or plastic bag; insert a large star pastry tip (#6B). Fill the bag with meringue. Pipe meringue in a spiral fashion to fill in circles on prepared pan. Pipe twice around the base of each shell in a spiral fashion to make the sides., Bake at 275° for 50-60 minutes or until set and dry. Turn oven off and leave door closed; leave meringues in oven for 1 hour. , For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spoon into meringue shells. Top with the pineapple, kiwi and coconut.
Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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- In a small sauce pan, mix cornstarch and cold water. Stir in boiling water over medium heat and boil for two minutes. Remove from heat and set in cold water or refrigerate to cool while you prepare the crust.
- Place 1-1/2 cups of water in a liquid measuring cup in the freezer. You will not use it all, but it's better to have more than not enough.
- Prepare the filling. In a medium sized sauce pan, combine flour, sugar sour cream and pineapple. Cook over low heat stirring continuously until thick. Don't neglect because it can thicken all of a sudden. Blend in egg yolks, stirring continuously, and cook for 2 more minutes. Add vanilla and cool.
- Finish Meringue. In an electric stand mixer, fitted with a whisk attachment, add egg whites and beat on medium high until they start to form soft peaks. Add sugar one tablespoon at a time and vanilla. Continue beating until strong peaks form. Add cornstarch mixture and beat until blended. Don't over beat or your meringue will start to break down.
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- For meringue shells, preheat oven to 250 degrees F. Cover one or two large baking sheets with parchment paper. Draw ten 2 1/2-inch circles on the paper. Set aside.
- Combine egg whites, 1/2 teaspoon vanilla, the cream of tartar, and salt in a medium mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
- Spoon the mixture into a pastry bag fitted with an open star tip. Pipe the mixture in a spiral pattern over the circles on the parchment paper, piping the side of each circle up to a height of 1 1/4 inches. Bake for about 1 1/4 hours or until the meringues appear dry and are firm when lightly touched. Cool the meringues on the parchment paper on a wire rack. Peel from the paper; transfer to a serving platter.
- Meanwhile, for filling: combine 1/3 cup sugar and the cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until thick and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
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