Tropical Meringues with Lemon Cream

If you haven't got time to make meringues, bought ones are lovely too with this creamy, lemony filling and fresh pineapple and passion fruit. Just divine!
Serves: 6
  • Meringue
  • 4 egg whites
  • 225g caster sugar
  • Filling
  • 170g tube Carnation Condensed Milk
  • 284ml carton whipping cream
  • juice of half a lemon
  • 6 passion fruits
  • 200g fresh pineapple, cut into small pieces
  • Easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins

    Cook time
    30 mins

Each serving typically contains

  • Energy 1938kJ 463kcal 23%
  • Fat 21.3g 30%
  • Saturates 13.3g 67%
  • Sugars 61.6g 68%
  • Salt 0.27g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 1575kJ/376kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Preheat the oven to 150°C, (130°C for fan ovens), Gas Mark 2. Line 2 large baking sheets with baking parchment.
  2. 2. In a large bowl whisk the egg whites with an electric hand whisk until stiff peaks form. Gradually beat in the sugar, bit by bit whisking really well each time until mixture is glossy. Place a heaped tablespoon of the mixture onto the baking sheet and shape into a nest. Repeat to make 12 nests, spacing well apart. Place in the oven and reduce the temperature to 140°C, (120°C for fan ovens), Gas Mark 1. Bake for 30 minutes. Turn the oven off and leave for 4 hours or overnight to dry out.
  3. 3. Whip the condensed milk and cream together until thick and then stir in the lemon juice.
  4. 4. Scoop the seeds from the passion fruit into a bowl and add the pineapple pieces. Spoon the lemon cream and fruit onto the meringues and serve.
  5. These meringues will keep in an airtight box for a week or so.

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