• 10servings
  • 80minutes
  • 145calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. 1 teaspoon white vinegar

  3. 1 teaspoon vanilla extract

  4. 1 teaspoon cornstarch

  5. 1 cup sugar

  6. 1-1/4 cups cold fat-free milk

  7. 1 package (1 ounce) sugar-free instant vanilla pudding mix

  8. 1 cup reduced-fat whipped topping

  9. 1 cup cubed fresh pineapple

  10. 2 medium kiwifruit, peeled and sliced

  11. 2 tablespoons flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. Tropical Meringue Tarts Recipe photo by Taste of Home Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw ten 3-in. circles on paper; set aside.

  2. Add vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Beat in cornstarch. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

  3. Cut a small hole in the corner of pastry or plastic bag; insert a large star pastry tip (#6B). Fill the bag with meringue. Pipe meringue in a spiral fashion to fill in circles on prepared pan. Pipe twice around the base of each shell in a spiral fashion to make the sides.

  4. Bake at 275° for 50-60 minutes or until set and dry. Turn oven off and leave door closed; leave meringues in oven for 1 hour.

  5. For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spoon into meringue shells. Top with the pineapple, kiwi and coconut. Yield: 10 servings.


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