Servings: 6

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Passion Fruit Meringues


3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon almond extract
1 cup granulated sugar
Ice cream
1 cup sliced fresh strawberries or raspberries
1 to 2 kiwifruit, peeled, halved & thinly sliced
3 ripe Frieda’s Passion Fruit


Blend egg whites, cream of tartar and extract on high speed of electronic mixer until frothy. Gradually add sugar and continue on high till stiff peaks form, (and no sugar is felt when rubbed between the finger.) Line a baking sheet with brown paper; spoon on mixture in 6 equal mounds, 4-inches apart. With the back of a large spoon, spread mixture to form thick rings about 3 1/2-inches wide, hollow out centers. Bake at 275-degrees for 1 hour. Turn off oven; open door slightly and let meringues dry for 1 hour in oven. Transfer to rack and cool. Spoon ice cream in center of each; top with berries and kiwifruit. Halve passion fruit; spoon pulp from 1 half over each and serve.