Meringue with Seared Pineapple By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 12, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Stand Time: 30 mins Cool Time: 1 hrs Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 5 eggs 2 teaspoon vanilla ¼ teaspoon cream of tartar ¾ cup granulated sugar 1 recipe Pineapple-Lime Curd, recipe below ½ fresh pineapple, peeled, cored and sliced 2 tablespoon butter 2 tablespoon packed brown sugar Sliced key limes (optional) Fresh mint (optional) Pineapple-Lime Curd ¾ cup granulated sugar 1 tablespoon cornstarch ¼ cup lime juice ¼ cup pineapple juice concentrate ⅓ cup water 5 reserved egg yolks ½ cup butter, cut up Directions Separate egg yolks and whites. Set yolks aside for Pineapple-Lime Curd. For meringue, let whites stand at room temperature 30 minutes. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. In large mixing bowl beat whites, vanilla, and cream of tartar with electric mixer on medium-high until soft peaks form. Beating on high, add granulated sugar, 1 Tbsp. at a time, until stiff peaks form (about 8 minutes total). Spread meringue on prepared baking sheet to make large oval, (about 13x9 inches), building up edges slightly to form a "nest." Bake 35 minutes. Turn oven off; let stand 1 hour. Carefully lift meringue off paper and transfer to serving platter. Meanwhile, prepare Pineapple-Lime Curd. In 12-inch skillet, cook pineapple slices in the 2 tablespoons hot butter for 8 minutes or until browned, turning once. Sprinkle with brown sugar. Cook, uncovered, for 1 to 2 minutes more or until sugar is dissolved. To assemble, fill meringue nest with Pineapple-Lime Curd and top with seared pineapple slices. Drizzle with juice from seared pineapple. Serve at once topping with key limes and mint. Makes 10 servings. Pineapple-Lime Curd In medium saucepan, combine sugar and cornstarch. Stir in lime juice, pineapple juice concentrate and water. Cook and stir over medium heat until thickened and bubbly. In medium bowl whisk together reserved egg yolks from meringue until smooth. Gradually whisk half of the hot mixture into yolks. Return yolk-juice mixture to saucepan. Cook and stir until mixture thickens and comes to a gently boil. Cook and stir 2 minutes more. Remove from heat; stir in butter until melted. Transfer to bowl. Cover and refrigerate. Rate it Print Nutrition Facts (per serving) 297 Calories 14g Fat 41g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 297 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 136mg 45% Sodium 118mg 5% Total Carbohydrate 41g 15% Total Sugars 39g Protein 4g Vitamin C 15.9mg 80% Calcium 30.3mg 2% Iron 0.5mg 3% Potassium 122mg 3% Folate, total 20.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.