Cinnamon Meringue Filled with Pineapple and Raspberries
Cinnamon flavors this thick meringue shell that is crisp on the outside and has
a chewy interior. The shell could also be filled with ice cream, mousse or whipped
cream and whatever fruit is in season. Plan to use about 4 cups of fruit to fill
a meringue shell. The meringue shell can be prepared ahead and stored in a dry place
or frozen, but once filled it must be served immediately.
Butter for pan
Confectioners' sugar for dusting pan
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup superfine granulated sugar
1 tablespoon cornstarch, sifted
1 1/2 teaspoons ground cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 fresh pineapple, peeled, cored and cut into small pieces
Line baking sheet with parchment paper. Butter paper lightly and dust with confectioners'
sugar. With dull end of knife, make a 9-inch circle on parchment paper.
To make meringue: Beat egg whites and cream of tartar in clean large bowl on
low speed until frothy. Increase speed to medium-high and beat until soft peaks
On medium speed, slowly beat in superfine granulated sugar (see note).
Mix in cornstarch and cinnamon.
Mix in lemon juice and vanilla extract.
Heat oven to 250 degrees F.
Spread meringue mixture over marked circle, forming slight rim and depressed
Bake for about 1 1/2 hours until meringue feels crisp on outside.
Cool on baking sheet. (Meringue may crack slightly around rim.) Inside of meringue will be chewy
Meringue can be wrapped and stored overnight in dry place or frozen up
to 1 month.
To make filling: Mix together pineapple, raspberries (we used black raspberries)
and granulated sugar in large bowl. Let stand for 15 minutes.
Beat cream, confectioners'
sugar and vanilla extract in large bowl on medium speed until firm peaks form.
To assemble: Carefully lift cooled meringue onto cardboard cake circle or cake
Leaving rim of meringue plain, spread whipped cream over meringue shell.
Spoon fruit over whipped cream.
Garnish with fresh mint.
Yield: 10 servings
For this meringue, superfine granulated sugar dissolves easily as the meringue
bakes. Sold in 1-pound boxes, this finely ground sugar is found in the sugar section
of supermarkets, but you can also process granulated sugar in a food processor for
about 30 seconds to make fine sugar granules.