Desserts
Fruit Merengón
Crispy meringue topped with cream and fresh tropical fruit.
VegetarianGluten-free
Ingredients
- 4 egg whites
- 200 g sugar
- 1 teaspoon lime juice
- 400 g heavy cream for whipping, very cold
- 2 tablespoons powdered sugar
- 250 g strawberries, chopped
- 200 g soursop or mango, diced
Step-by-step
Using a different robot? Switch it here:
- Fit the butterfly whisk onto the blades, add the egg whites and lime juice and whip 4 min/37°C/speed 3.5.
- With the machine running at speed 3.5, add the sugar little by little until you get a firm meringue.
- Spread the meringue on a tray lined with baking paper, shaping a disc.
- Bake at 110°C for 70 minutes until dry and crisp, let cool.
- Wash the mixing bowl, fit the butterfly whisk and whip the cream with the powdered sugar 2 min/speed 3.5.
- Cover the cooled meringue with the whipped cream.
- Decorate with the strawberries and tropical fruit and serve right away.
Tips
- The mixing bowl and egg whites must be clean and grease-free for a good meringue.
- Assemble the dessert just before serving so it doesn't soften.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
