Creamy and caramelized inside, crispy outside.

Banana Meringue

Banana Meringue

Banana Meringue

Banana Meringue is a Brazilian dessert made with fried bananas, cream custard and egg whites to peaks. It should be kept out of the refrigerator to preserve the meringue crispiness. I promise that your Banana Meringue will not be on your kitchen for too long…

Ingredients

6 ripe bananas

Butter to fry – aprox. 1 stick

1 ½ cup of sugar

1 tablespoon of cinnamon

1 glass ofl milk

6 eggs. separated into yolks and whites (extra whites is OK if you have)

1 tablespoon of cornstarch

1 teaspoon of vanilla

1 orange

1 1/2 cup of sugar

PREPARING THE BANANA MERINGUE

Mix 1 cup of sugar with cinnamon

 

Slice the bananas in half lengthwise. Fry them in butter on high temperature until they are golden brown and start to “melt”.  As they get ready, go on placing them in a rectangular baking dish and immediately – while they are hot – spread the sugar with cinnamon on the top, so it will melt and make a kind of syrup on the top.

 

When you are done frying all the slices of bananas, reserve the frying pan and don’t wash it!  Meanwhile, mix the milk, 1/2 cup of sugar, the 6 egg yolks and the vanilla in the blender.  Add a little more butter in the frying pan and make a déglaçage with the milk mixture as you cook it into a cream in low heat so it doesn’t get grainy. Cover the bananas with this cream.

Beat the 6 egg whites, or more if you have some extra ones, to peaks.  Add about 24 tablespoons of sugar, the orange rind and its juice. Place the whites on the top of the bananas and the cream, and place your Banana Meringue in a cold oven set to 350.  It takes approximately 1 hour to bake. The meringue will rise and should get crispy.

 

Total cooking time: 1:30 minutes

Serves 10 people

Click here to enlarge

thais

Thaïs Lips is an English Portuguese translator, also translating French and Spanish as source languages. She specializes in legal, financial, social sciences and pharmaceuticals. She is a conference interpreter. Thaïs attended law school in Brazil, has a Certificate of Proficiency in English from the University of Michigan and a Teaching English as a Second Language (TESOL) certificate from the University of Colorado in Denver. She has lived in Brazil, England, Wales, France, and Oman.



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