Friday, September 7, 2012

Mango Meringue Parfait

Mango Meringue Parfait--Gorgeous, Elegant & Delicious Dessert

This elegant dessert looks like you spent the whole day in the kitchen, when in fact you can get the cookies into the oven in less than 10 minutes and then have four hours to do something else. Just be sure you are ready to eat BEFORE you put this parfait together; otherwise, the crisp cookies will become soggy!

When I make this dessert, I make the cookies the day before and store them in airtight container overnight. I beat my whipping cream and prepare the mangoes BEFORE we sit down to eat. I build the dessert while Rick clears the table. And, then . . .  pure, unadulterated  YUM!

Okay, I am going to let you on my secret recipe and how I made it:

Meringue Cookies

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/8 teaspoon salt
1. Preheat oven to 200 degrees Fahrenheit.
2. Fit a pastry bag with large star tip; set aside. Line a baking sheet with parchment paper and draw eight 3 1/2- inch circles approximately 1 inch apart; set aside.
3. In small bowl, beat egg whites until thick and frothy. Add cream of tartar and continue beating until egg whites hold stiff peaks. Very slowly add 1/4 cup sugar and salt; thoroughly blend.
4. Place egg white mixture into pastry bag. Pipe egg white mixture onto baking sheet by holding the pastry bag fitted with the star tip at a 45 degree angle to the baking sheet. Beginning in the center of each circle, gently squeeze to form a continuous spiral of meringue in touching, continuous circles with each larger than the last. 
Repeat process to make 8 cookies approximately 3 1/2 inches in diameter.
5. Place in preheated oven; bake for 2 hours. Turn oven off, and allow meringues to cool completely without opening oven door for an additional 2 hours. Meringue rounds may be stored in an airtight container up to 1 day.

Remaining Ingredients

1/2 cup Fresh mangoes, chopped
1/2 cup Mango nectar
1 cup heavy cream, whipped
6 slices fresh mango
8 leaves mint springs
1. Crush meringue cookies. Do not try to crush cookies too fine.
2. In a small bowl, combine chopped mangoes and mango nectar, stir to coat, set aside.
3. Using 6 oz parfait glasses, layer ingredients in approximately 1 inch layers, alternating crushed cookies, chopped mango, and whipped cream. Adjust thickness of layers to get 2 layers of each ingredient, ending up with whipped cream on top.
4. Garnish with mango slice and a mint leaf and serve immediately.
Servings: 6

Author's Note:  Gluten free whipped topping may be substituted for the whipping cream, making this dessert even easier to put together.
Calories Per Serving: 213

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

1 comment:

  1. YUMMY and pretty! Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from


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