Tropical Islands (Meringue Islands With Lime Cream)

Tropical islands are a wonderful, light, and simple to make dessert. Both components can be made in advance and the dessert just needs to be assembled before serving. So simple and so very delicious!

The Recipe

by volume                                                          by weight

meringues:

1/3 cup egg whites                                    80 grams egg whites

1/2 cup sugar                                               99 grams sugar

1 teaspoon white vinegar                      4 grams white vinegar

pinch salt                                                       1/2 gram salt

 

lime cream:

1/3 cup heavy cream                               76 grams heavy cream

2 tablespoons milk                                   28 grams milk

2 large egg yolks                                       36 grams egg yolks

2½ tablespoons sugar                           31 grams sugar

1½ tablespoons lime juice                   18 grams lime juice

1 teaspoon lime zest                              2 grams lime zest

pinch salt                                                     1/2 gram salt

 

Directions

For the meringues, heat the oven to350F and line a baking sheet with parchment paper. Whip the egg whites until frothy.

Add the sugar gradually until soft peaks form. Add the vinegar and the salt and continue to whip until stiff, glossy peaks form. The whites should stay in stiff peaks even if the beaters are turned upside down.

Make mounds of the meringue on the parchment paper. I made four meringues approximately 3½ inches in diameter but you could also make six or eight smaller meringues.

Bake the meringues for 15 minutes. They should be very pale golden brown on the top and firm enough to touch. Remove from the oven and let the meringues cool completely on the parchment.

They will deflate slightly. If it is not humid, the meringues can be stored overnight in an airtight container.

For the lime cream, bring the heavy cream and the milk to a simmer. Beat the sugar and the egg yolks together and then temper with half of the simmering milk.

Pour everything back into the saucepan and return to the stove over low heat. Whisk constantly until the mixture thickens slightly and coats the back of a spoon (approximately 178F).

Remove from the heat and whisk in the lime juice, lime zest, and salt. Refrigerate until cold.

Assemble the tropical islands by spooning some of the lime cream into the middle of the serving plates and tilting the plate to spread. Place a meringue in the center of the cream and decorate with assorted tropical fruits. I used diced papaya, diced banana, and passion fruit. Garnish with a shaving of lime zest and enjoy!

 

Alternatives

These meringues are delicious with many kinds of fruits and sauces. Lemon cream pairs well with fresh berries as does chocolate ganache. Or, stay with the tropical theme and add shaved coconut or toasted macadamias. Use your favorite flavor combinations with these meringues and you will always have a light, easy to make dessert at the ready.