HOME | ABOUT US | CONTACT US | LOG-IN | myCOOKBOOK
Looking for a dish that’s quick and easy?
Pine-filled Meringue
Here's a tropical version of the favorite pavlova.
Has Potassium – for proper muscle and nerve functioning.
Makes 55 meringues
| FILLING | |
| 1 can (439 g) | DEL MONTE Crushed Pineapple, drained (reserve syrup) |
| 3/4 cup | sugar |
| 1/3 cup | pineapple syrup |
| MERINGUE | |
| 1 tsp | baking powder |
| 1-1/2 cups | white sugar |
| 3 pc | egg whites |
| 1/2 tsp | vanilla extract |
1. PREHEAT oven at 275ºF. Grease jelly roll pan. Set aside.
2. FILLING: Combine all ingredients. Cook until dry. Set aside.
3. MERINGUE: Combine baking powder and sugar. Set aside. Beat egg whites. Add sugar mixture gradually. Stir in vanilla. Continue beating until stiff peaks form. Put in pastry bag and pipe into pan with a hollow space at the middle. Spoon each meringue with one teaspoon filling . Bake for 20 minutes or until dry. Cool on wire rack. If desired, garnish with red kaong or cherries.
