A stunningly beautiful “wow” dessert made of meringue discs, shaved coconut, fresh pineapple, mango, and a little whipped cream spiked with a bit of sour cream.
1 1/2 cup sugar
3/4 cup brown sugar
2 T + 1 t cornstarch
2 T + 1 t vanilla
1 T white vinegar
9 large room temperature egg whites
1 pinch of salt
1/4 cup maple syrup
1/3 cup coconut milk
1 1/2 cups heavy whipping cream, chilled
1/2 cup sour cream, chilled
1 pineapple, trimmed and diced into 3/4” pieces
3 Ataulfo or Manilla mangos, or 2 larger mangos, pealed and diced into 3/4” pieces
1 – 2 passion fruits, optional
1 cup shaved unsweetened coconut flakes
The keys to stiff egg whites
Three things are needed to get stiff egg whites when making your meringue:
That said, even if your egg whites do not stiffen up quite as much as you like, your meringue will still be good, just not quite as airy and fluffy.
Pavlova meringue can be made in advance
The meringue discs can be made in advance and frozen, but I find this dessert turns out best when made the same day you are serving. Cooled meringue discs can sit out on the counter for several hours before serving.
Making meringue on a humid day
Creating stiff egg whites is harder on a humid day because the sugar absorbs the moisture in the air. In my book, a less fluffy meringue is better than no meringue, so go with the flow and don’t worry about meringue perfection. Your guests will be glad you did.