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Ingredients
- Directions:
- 1 (20 ounce) can Dole crushed pineapple in syrup, undrained
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/3 cup chopped almonds, toasted
- 3 tablespoons rum
- 4 egg whites
- ½ teaspoon cream of tartar
- 1 cup sugar
- Garnish: flaked coconut
- ●Drain pineapple, reserving pineapple and syrup separately.
- ●Combine syrup and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened; stir in pineapple, nuts, and rum; set aside to cool.
- ●Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy.
- ●Sprinkle cream of tarter over egg whites and continue beating until soft peaks form.
- ●Gradually add sugar, 1 tablespoon at a time beating until stiff peaks form.
- ●Spoon meringue into 12 equal portions on baking sheet lined with unglazed brown paper.
- ●Using back of spoon shape meringue into circles about 3 inches in diameter; then shape each circle into a shell. (Sides should be about 1 ½ inches high.)
- ●Bake at 250 degrees for 1 hour; turn off oven.
- ●Cool in oven at least 2 hours or overnight.
- ●Carefully peel paper from meringue shells.
- ●Spoon pineapple mixture into shells; sprinkle with coconut.
- ●Serve immediately.
Details
Servings 12
Preparation
Step 1
Note: Tropical Pineapple Sauce is great served over raspberry sorbet or vanilla ice cream, too.
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