Ingredients
- 7 ea. egg whites, large
- 1 ea. lime, zested
- 2 T. fresh-squeezed lime juice
- 1-1/4 c. granulated sugar
- 2 T. cornstarch, sifted
- 1-1/2 c. heavy cream
- 1 c. mascarpone or requesón cheese, chilled
- 1 ea. Avocado From Mexico, mashed
- 3 T. Confectioners' sugar
- 16 ea. strawberry slices (optional)
Instructions
- Preheat oven to 200 ̊F.
- Line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer, whip the egg whites, lime zest and lime juice on medium speed until frothy, about 3 to 4 minutes.
- Start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and mixture holds a stiff peak, 2 to 3 minutes more. The meringue should appear white and glossy.
- Remove the bowl from the stand, sift the cornstarch over the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch.
- Using a large soup spoon, drop generous scoops of meringue onto the prepared baking sheets; each one should be about 2 to 2–1/2 inches around. As you drop them, you will be able to make some nice wavy shapes.
- Bake for 30 minutes and then reduce the temperature to 175 ̊F.
- Let the meringue dry in the oven for another 4 to5 hours. The outside should be crisp, and they should easily be removed from the parchment. Set aside to cool completely.
- In the bowl of a standing mixer, with the whisk attachment, whip heavy cream and mascarpone cheese on low speed until very soft peaks form, only a couple minutes –be careful not to over whip the heavy cream or it will harden.
- Add the mashed avocado and confectioners’ sugar, and continue to beat until stiff peaks form, a minute or so more.
- One by one, make meringue sandwiches. Place an individual round meringue with the top down, spoon on about 3 generous tablespoons of avocado whipped cream. If using strawberries, add a sliced strawberry before placing another individual round meringue, right side up, on top.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
