Pineapple Filled With Pineapple Ice Cream And Meringue
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
41
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 large
Egg White (at room temperature)2 cup
Granulated SugarDirections:
1
Pat the pineapple shells dry with paper towels and freeze them, wrapped well in plastic wrap, for 1 hour
2
Pack the shells with the ice cream, mounding the ice cream and smoothing the surface, and freeze the filled pineapples, covered with plastic wrap, for at least 4 hours or up to 24 hours
3
In a metal bowl combine the egg whites and the granulated sugar, set the bowl over a pan of simmering water, and stir the mixture is dissolved
4
Remove the bowl from the heat and with an electric mixer beat the meringue until it holds stiff glossy peaks
5
Working quickly, cover the ice cream in each pineapple with a smooth layer of meringue
6
Transfer the remaining meringue to a pastry bag fitted with a small star tip and pipe it decoratively over the pineapples
7
Sift the confectioners' sugar lightly over the meringue, broil the pineapples in batches if necessary on a baking sheet under a preheated broiler about 4 inches from the heat for 30 seconds to 1 minute, or until the meringue is golden, and serve immediately