Coconut Meringues with fresh fruit

• 1 lime
• 1 pawpaw, de-seeded, peeled and cut into 2cm cubes
• 2 mandarins, peeled, divided into segments
• 1 small pineapple, peeled, cut into small wedges
• 300mls thick cream

Coconut meringues

• 2 tablespoons shredded or desiccated coconut
• 4 egg whites
• 150g (2/3 cup) caster sugar

Energy 1479kJ	Fat saturated 13.00g
Fat Total 20.00g	Carbohydrate sugars 38.00g
Carbohydrate Total 38.00g	Dietary Fibre 3.00g
Protein 4.00g	Cholesterol 53.00mg
Sodium 55.15mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C.

2. Step 2

   To make the coconut meringues, cut 3 pieces of non-stick baking paper large enough to line 3 baking trays. Use a pencil to draw 2 circles (each 12cms in diameter) onto each piece. Place the paper onto the trays with the pencilled side down.

3. Step 3

   Spread coconut on another baking tray and toast in preheated oven for 2 minutes or until golden (see microwave tip). Cool. Reduce oven temperature to 100°C. Using electric beaters, whisk egg whites until soft peaks form. Gradually add the sugar a spoonful at a time, whisking well after each addition, until mixture is thick and glossy and stiff peaks form when the beaters are lifted.

4. Step 4

   Gently fold cooled toasted coconut through meringue mixture. Using a spatula or the back of a metal spoon, spread meringue mixture into 1.5cm-thick discs on the lined baking trays, using the circles as a guide.

5. Step 5

   Bake in preheated oven for 1 1/2-2 hours or until crisp and dry. (It is important that the meringues are cooked at this low temperature for a long time to achieve the crisp texture without browning.) Meringues can be stored in an airtight container for 2 days in a cool, dry place.

6. Step 6

   Peel the rind from the lime using a vegetable peeler and remove any white pith from the rind. Cut the rind into fine strips and juice the lime.

7. Step 7

   Combine the pawpaw, mandarin and pineapple in a bowl, sprinkle with lime juice and toss lightly.

8. Step 8

   To assemble, spread cream evenly over meringue discs. Top with the fruit and decorate with the strips of lime rind.

Microwave tip: To toast coconut in the microwave, place coconut in an oven bag and twist opening to close. Microwave for 2-3 minutes, on High/850watts/100% shaking the bag every minute to ensure even colouring, or until the coconut is a light golden brown.