Meringue Kisses with Passion-Fruit Fool

Gluten Free
Meringue Kisses with Passion-Fruit Fool
300 min.
16
204kcal

Suggestions


Indulge in the delightful combination of airy meringue kisses and a luscious passion-fruit fool that will transport your taste buds to a tropical paradise. This gluten-free treat is perfect for any occasion, whether you're hosting a sophisticated dinner party or simply looking for a sweet snack to enjoy with friends. With a preparation time of just 300 minutes, you can create a stunning dessert that impresses without overwhelming your schedule.

The meringue kisses are light and crisp, made from whipped egg whites and sugar, creating a melt-in-your-mouth experience that pairs beautifully with the creamy, tangy passion-fruit fool. The fool, a delightful blend of heavy cream, sour cream, and passion-fruit pulp, adds a refreshing burst of flavor that complements the sweetness of the meringues. Each bite is a harmonious balance of textures and tastes, making it an irresistible choice for antipasti, starters, or appetizers.

Not only is this recipe a feast for the senses, but it also offers a visually stunning presentation. The delicate meringue kisses can be piped into charming shapes, while the vibrant yellow of the passion-fruit fool adds a pop of color to your dessert table. Whether you're celebrating a special occasion or simply treating yourself, these Meringue Kisses with Passion-Fruit Fool are sure to be a hit!

Ingredients

  • 0.8 cup powdered sugar 
  • large egg whites 
  • 1.5 teaspoons gelatin powder unflavored
  • cups granulated sugar 
  • cup cup heavy whipping cream chilled
  • 0.8 cup passion fruit rum frozen thawed
  • 0.8 teaspoon salt 
  • 0.5 cup cream sour

Equipment

  • frying pan
  • baking sheet
  • baking paper
  • oven
  • sieve
  • blender
  • hand mixer
  • pastry bag

Directions

  1. Preheat oven to 175°F and line 2 large baking sheets with parchment paper.
  2. Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
  3. Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.)
  4. Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
  5. Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..
  6. Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
  7. Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
  8. Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
  9. Serve fool with meringues.
  10. • Meringues keep in an airtight container at room temperature 3 days.• You can substitute 20 fresh passion fruit for the pulp. Halve them and force their pulp through a sieve, discarding seeds.

Nutrition Facts

Calories204kcal
Protein5.63%
Fat29.74%
Carbs64.63%

Properties

Glycemic Index
6.26
Glycemic Load
17.88
Inflammation Score
-3
Nutrition Score
2.2378260966228%

Nutrients percent of daily need

Calories:203.5kcal
10.18%
Fat:6.95g
10.69%
Saturated Fat:4.15g
25.96%
Carbohydrates:33.98g
11.33%
Net Carbohydrates:32.83g
11.94%
Sugar:32.49g
36.1%
Cholesterol:21.05mg
7.02%
Sodium:146.84mg
6.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.96g
5.92%
Vitamin A:404.16IU
8.08%
Vitamin B2:0.13mg
7.86%
Selenium:4.41µg
6.3%
Fiber:1.15g
4.6%
Vitamin C:3.47mg
4.21%
Potassium:89.2mg
2.55%
Phosphorus:24.23mg
2.42%
Calcium:20.14mg
2.01%
Magnesium:6.87mg
1.72%
Vitamin D:0.24µg
1.59%
Copper:0.03mg
1.33%
Iron:0.23mg
1.28%
Vitamin E:0.17mg
1.11%
Source:Epicurious