Coconut Pavlovas with Tropical Fruit
Recipe from Food & Wine

The kiwis and mango that fill these airy, low-fat meringues are high in vitamin C and other antioxidants. The low-calorie passion fruit seeds add tartness and intense tropical flavor.


Coconut Pavlovas with Tropical Fruit
Stephanie Foley

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Servings: 6
Prep Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Related Categories: Coconuts, Desserts, Fruit, Kiwi, Mangos, Meringue
 
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Ingredients
  • 4 
    large egg whites
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  • 1/8  teaspoon
    cream of tartar
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  • 1  cup
    granulated sugar
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  • 1  teaspoon
    pure vanilla extract
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  • 1/3  cup
    unsweetened shredded coconut
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  • 4 
    large ripe passion fruits, halved
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  • 2 
    kiwis, peeled, halved lengthwise and sliced 1/4 inch thick
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  • 1 
    small mango, peeled and thinly sliced
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Directions
1.
Preheat the oven to 275 degrees. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
2.
Scoop the meringue into six 3 1/2-inch mounds on the prepared baking sheet. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
3.
Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
4.
Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.

MAKE AHEAD
The meringues can be stored overnight in an airtight container.
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