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Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl

Serves: 6
Total Calories: 326

Ingredients

5 ripe bananas
1 teaspoon lemon juice
2 cups fresh pineapple chunks
1 cup papaya chunks
1/4 cup pineapple juice
1/2 cup chopped macadamia nut
1/4 cup shredded sweetened coconut
1 pint vanilla ice cream
3/4 cup caramel ice cream topping warmed
1 pound Hawaiian or other sweet bread bowl
MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions:

*Hawaiian sweet bread is available in many major supermarkets. It often comes in a tin, which should not be removed when preparing this recipe. If the bread does not come in a tin, place it in an aluminum pie plate before preparing this recipe.

1. Preheat the oven to 350°F.
2. To prepare the meringue, place the egg whites, vanilla, and
cream of tarter in an electric mixing bowl. Beat on low
speed for 2 minutes, or until soft peaks form. Continue to
beat, gradually adding the sugar a tablespoon at a time,
until the peaks stiffen.
3. Using the back of a spoon, spread the meringue on the bottom and sides of the bread bowl. Place the bowl (still in its
tin), on a baking sheet in the middle of the oven, and bake for
12 minutes or until the meringue is lightly browned. Remove from the oven and let cool a few minutes.
4. While the meringue bakes, cut the bananas into bite-sized
slices and sprinkle with lemon juice to prevent them from
turning brown.
5. When the meringue has cooled, add the bananas, pineapple, and papaya. Sprinkle with pineapple juice, macadamia
nuts, and coconut. Top with scoops of vanilla ice cream and
drizzle with warm caramel sauce. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 326
Calories from Fat: 75

This Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.


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