Recipe: Praline Meringues with Dulce De Leche Cream and Tropical Fruits

Bon Appetit/February 2004

Praline Meringues with Dulce De Leche Cream and Tropical Fruits
Servings	Preparation Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
8	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
PRALINE AND MERINGUES: 1 cup sugar, divided	3 tablespoons water	1 cup hazelnuts, toasted, husked
4 large egg whites	1/3 cup powdered sugar	CREAM FILLLING: 1 8-ounce container mascarpone cheese
1/2 cup dulce de leche	1/2 cup whipping cream, chilled	1/2 cup 1/3-inch cubes peeled cored pineapple
1/2 cup 1/3-inch cubes peeled seeded papaya	1 mango, peeled, pitted, thinly sliced	1 kiwi, peeled, halved, thinly sliced

`1`	FOR PRALINE AND MERINGUES: Place large sheet of foil on work surface. Stir 1/2 cup sugar and 3 tablespoons water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat; boil until caramel is deep amber color, occasionally brushing pan sides with wet brush and swirling pan, about 8 minutes. Remove pan from heat; stir in nuts. Quickly pour mixture out onto foil, spreading nuts to single layer. Cool. Break praline into small pieces; blend in processor until finely ground.
`2`	Preheat oven to 250 F. Using large (4x4-inch) heart-shaped cookie cutter or template, trace 4 hearts on each of 2 sheets of parchment paper. Turn parchment over onto baking sheets (outlines will show through). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff and shiny, about 5 minutes.
`3`	Fold in powdered sugar, then 1 cup ground praline.
`4`	Spoon meringue into pastry bag fitted with 3/8-inch plain round tip. Pipe meringue around inside edge of 1 heart outline. Pipe another heart inside first. Continue heart shape is filled. Pipe second heart on top of edge to make double-height rim. Repeat, making 7 more meringue hearts.
`5`	Bake meringue hearts until deep golden but still slightly soft to touch, about 1 hour 15 minutes. Cool completely on sheets (meringues will become firm). Remove from parchment.
`6`	FOR CREAM FILLING: Combine mascarpone and dulce de leche in medium bowl; stir to blend. Beat cream in another medium bowl until cream holds peaks; fold into mascarpone mixture in 2 additions. Chill up to 3 hours.
`7`	Arrange 1 meringue heart on each of 8 plates. Divide filling among hearts. Top filling with fruits. Sprinkle each dessert with 1 teaspoon praline.