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Rainbow Meringue Scupture

This rainbow meringue sculpture is a celebration of fruity flavors that a spread throughout the meringue and accentuated by the pools of fresh fruit, and a mango and passionfruit cream.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Ingredients Method

Ingredients
  

Meringue
  • 6 Egg Whites
  • ¾ Teaspoon Cream of Tartar
  • Large Pinch of Salt
  • 1 ½ Cup Granulated Sugar
  • 3 Teaspoon Cornstartch
  • ¼ Teaspoon Vanilla Extract
  • ¼ Teaspoon Cherry Extract
  • ¼ Teaspoon Peach Extract
  • ¼ Teaspoon Mango Extract
  • ¼ Teaspoon Green Apple Extract
  • ¼ Teaspoon Blueberry Extract
  • ¼ Teaspoon Blackberry Extract
  • Food Coloring red, orange, yellow, green, blue, and purple
Mango and Strawberry Cream
  • 1 ¼ Cup Heavy Whipping Cream
  • 2 Tablespoon Powdered Sugar
  • 1 Cup Mangoes finely chopped
  • 1 Cup Strawberries finely chopped
Fruit Salad
  • 1 Large Mango cut into large chunks
  • 3 Kiwi cut into large chunks
  • 1 Cup Cherries pitted and halved
  • 2 ½ Cup Raspberries or other berries

Method
 

Meringue
  1. Preheat the oven to 275 degrees Fahrenheit.
  2. In a large bowl, whisk egg whites on a medium speed until frothy.
  3. Add in salt and cream of tartar on full speed until stiff peaks are formed.
  4. Whisk in sugar and cornstarch in small batches until everything is fully incorporated and the meringue has become stiff and glossy.
  5. Split the meringue into 6 even batches. Whisk in flavorings and food coloring into each batch. I did red (cherry), orange (peach), yellow (mango), green (green apple), blue (blueberry), purple (blackberry),and white (vanilla) for color and flavor combinations.
  6. Put each batch into an individual piping bag and pipe the meringue onto a baking sheet line with parchment paper in a rainbow shape (see above in the post for images). This does not use the white meringue.
  7. Pipe the white meringue into two cloud shapes, gently make a bowl in the center of each cloud.
  8. Bake for 1 ½ hours of until the outside is crispy. If the meringue starts browning, turn down the over for the remaining time. Allow the meringue to cool in the oven with the door closed to help prevent cracking.
Mango and Passionfruit Cream
  1. In a large bowl, whip cream until it forms soft peaks.
  2. Add icing sugar and continue to whip until soft peaks are brought back.
  3. Combine mango and passionfruit and fold into the cream.
Fruit Salad
  1. Cut mangos and kiwi into shapes similar to size as the rest of the fruit. Mix together in a large bowl. Chill until needed.
Assembly
  1. Peel the meringue rainbow away from the paper and place it upright on a service platter.
  2. Stir the mango cream and gently spoon it into the hollows portion of the meringue clouds.
  3. Create nests of fruit at the base of the rainbow on each side.
  4. Serve and soon as possible and enjoy