Servings: 4

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Tropical Fruit Meringues


2 Martha’s Best papayas, halved and seeded (about 2 cups)
1 cup tropical fruits of your choice such as peeled and seeded cherimoya, peeled and sliced gold kiwifruit, or peeled and chopped baby pineapple.
3 egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1/3 cup granulated sugar


Preheat the oven to 450 degrees.  In an oven-proof pan, layer in papaya and tropical fruits, and set aside.  For meringue, in a mixer bowl, place the egg whites, beat on low speed of electric mixer until foamy. Add vanilla and cream of tartar, and beat at high speed till soft peaks form (tips curl over when beater is lifted). Add sugar gradually, beating till mixture is stiff and glossy. Spread mixture generously over papayas to completely cover chopped fruit and cut surface of papayas. Bake 3 to 5 minutes, or until meringue is lightly browned. Cool for up to several hours; serve warm or cool.