Fresh Fruit Meringue – a delightful harmony of crisp, pillowy meringue and juicy, vibrant fruit that will transport your taste buds to cloud nine. This delectable dessert is a must-try for anyone with a sweet tooth and a love for fresh, natural flavors.
About the Recipe
If you’re a fan of light, airy meringues and can’t resist the allure of ripe, juicy fruits, then this Fresh Fruit Meringue is an absolute must-try. It’s a delightful balance of textures and flavors, with a crisp meringue shell enveloping a medley of vibrant, succulent fruits. Trust me, one bite of this heavenly treat, and you’ll be hooked.
Why You’ll Love This Recipe
There’s so much to love about this Fresh Fruit Meringue recipe. First, it’s a true celebration of nature’s bounty, showcasing the vibrant colors and luscious flavors of fresh fruits. Second, the meringue topping is a dreamy cloud of sweetness, light as air yet delightfully crisp. And let’s not forget the sheer visual appeal – this dessert is a true showstopper that will wow your guests with its stunning presentation.
Fresh Fruit Meringue
Cooking Tips
For the best results, make sure to beat the egg whites until they form stiff, glossy peaks – this is the key to achieving that perfect, airy meringue texture. When folding in the sugar, be gentle to avoid deflating the meringue. And don’t forget to use the freshest, ripest fruits for maximum flavor and juiciness.
Serving and Storing Suggestions
This Fresh Fruit Meringue is best served immediately after baking, while the meringue is still crisp and the fruits are at their peak freshness. Enjoy it as a dessert for 4-6 people, or savor it as an indulgent treat. (Total preparation time: 1 hour)
Similar Recipes
- Lemon Meringue Pie
- Pavlova with Fresh Berries
- Eton Mess (Meringue with Whipped Cream and Berries)
- Fruit Trifle
Fresh Fruit Meringue
Ingredients
- For Meringue Topping
- 4 Egg Whites
- Cream of Tartar (a pinch)
- Salt (a pinch)
- 40gms Icing Sugar
- Artificial Sweetener (to taste)
- Vanilla Essence (few drops)
For the Fresh Fruits:
- 1 cup Papaya (chopped)
- 1 cup Pineapple (shredded)
- 1 cup Apple (shredded)
- 1 cup Mixed Fruits (chopped)
- 2 tbsp Lemon Juice
- 4 tsp Artificial Sweetener
Instructions
- To make the Meringue Topping, beat the egg whites with cream of tartar and salt till fluffy.
- Fold in the icing sugar and beat again till the mixture is smooth and forms stiff peaks.
- Add the artificial sweetener and vanilla essence.
- Beat until well mixed. Do not over beat. Keep aside.
- Mix the fruits with lemon juice and artificial sweetener.
- Keep aside to chill.
- Spread half the meringue mixture on a greased rectangular foil sheet, placed on a tray.
- Add the chilled fruit mixture over half the meringue mixture.
- Spread the remaining meringue on top, ensuring that the fruits are well covered.
- Bake on the top shelf of the preheated oven at 225C for 4 to 5 minutes, till delicately coloured and crispy on top.
- Serve immediately while the meringue is warm.
Frequently Asked Questions
Can I make the meringue ahead of time?
It’s best to make the meringue fresh, as it can lose its crispness and become soggy if left too long. However, you can prepare the fruit mixture in advance and chill it until you’re ready to assemble and bake the dessert.
What fruits are best for this recipe?
You can get creative with your fruit choice, but some great options include berries, kiwi, mango, and citrus fruits like oranges or grapefruit. Just make sure to choose ripe, flavorful fruits for the best taste.
Can I use honey or maple syrup instead of artificial sweetener?
Without a doubt. If you prefer natural sweeteners, feel free to substitute the artificial sweetener with honey or maple syrup, adjusting the amounts to taste.
How do I know when the meringue is baked perfectly?
The meringue should be delicately golden on the outside and crisp to the touch, but still slightly soft and marshmallow-like on the inside. Keep a close eye on it during those last few minutes of baking to guarantee it doesn’t overcook and become too dry.
Can I make this recipe ahead of time?
While the meringue is best enjoyed fresh out of the oven, you can prepare the fruit mixture a day in advance and refrigerate it until you’re ready to assemble and bake the dessert. Just be sure to give it a good stir before using to incorporate any juices that may have separated.
1 comment
I was wondering how large of a surface area to “spread the meringue mixture”. Is there a recommended tray size? Thank you