Description
A vibrant and colorful dessert featuring meringue shells filled with a luscious dragonfruit whipped cream, perfect for any occasion.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200 g) granulated sugar
- ½ tsp cream of tartar (or lemon juice)
- ½ tsp vanilla extract
- Pink/red dragonfruit powder (or gel food coloring, for neon effect)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 tbsp dragonfruit purée (or other tropical fruit purée: passionfruit, mango, or raspberry)
- Extra dragonfruit powder for speckling
- Fresh mint or edible glitter
Instructions
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Whip egg whites and cream of tartar until foamy.
- Gradually add sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Beat in vanilla.
- Dip a pastry brush in dragonfruit powder (mixed with a drop of water for paint-like consistency) and flick against the inside of a piping bag for a neon-splatter look.
- Pipe meringue half-spheres (or dome shapes) onto the baking sheet.
- Bake for 1½–2 hours, until crisp and dry. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla to stiff peaks.
- Gently fold in dragonfruit purée. Chill until ready to use.
- Carefully scoop out the centers of cooled meringue domes.
- Pipe the dragonfruit whipped cream filling inside.
- Sandwich two halves together or leave open like ‘bomb shells.’
- Dust with dragonfruit powder, sprinkles, or edible glitter.
- Garnish with mint leaves for a pop of green.
Notes
- Ensure egg whites are at room temperature for better volume.
- Use a clean, dry bowl and beaters to whip egg whites.
- Experiment with different fruit purées for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg