PHOTO P. 133 ACTIVE 45 MIN; TOTAL 13 HR 30 MIN SERVES 8
Pink peppercorns add a fruity, peppery bite to the meringue. Lightly crush the peppercorns to release their fragrant oils.
COCONUT TAPIOCA 4 cups water 1/2 cup uncooked large pearl tapioca 1 cup coconut water 1 cup granulated sugar 1/4 cup well-shaken and stirred unsweetened canned coconut milk 1/2 tsp. coconut extract 1/2 tsp. kosher salt
2 large egg whites, at room temperature 1/4 tsp. cream of tartar 1 1/8 tsp. kosher salt /2 cup superfine sugar 2 tsp. pink peppercorns, crushed
4 cups mango sorbet 3/4 cup finely diced mango 3/4 cup finely diced pineapple 1/2 cup passion fruit pulp (from 8 passion fruit) 2 Tbsp. fresh lemon balm leaves or mint leaves, for garnish
1. Make the coconut tapioca:
Stir together 4 cups water and tapioca in a bowl. Cover and chill 8 hours or overnight.
Drain soaked tapioca, and transfer to a medium saucepan. Add coconut water, and cook over low, stirring often, until heated through, about 5 minutes. Add granulated sugar, coconut milk, coconut extract, and salt, and cook, stirring often, until mixture has thickened and tapioca pearls are tender, about 25 minutes. Transfer to a medium bowl, and cool completely, about 2 hours.
3. Make the meringue:
While the coconut tapioca cools, preheat oven to 200°F. Place egg whites in bowl of a heavy-duty stand mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 1 minute. Add cream of tartar and salt, and beat until soft peaks form, 1 to 2 minutes. With mixer running, gradually add superfine sugar, 1 tablespoon at a time, beating until completely incorporated. Increase speed to high, and beat until stiff, glossy peaks form, 2 to 3 minutes.
Using an offset spatula, spread meringue in a 1/4-inch-thick rectangle on a parchment paper–lined baking sheet. Sprinkle with crushed pink peppercorns. Bake in preheated oven until firm and dry to the touch, 2 to 4 hours. Turn oven off, and leave meringue inside oven until completely dry, about 2 hours. Remove from oven, and let cool completely, about 30 minutes. Break meringue into small pieces.
To serve, place 1/4 cup sorbet in each of 8 (8-ounce) serving glasses. Top each with 1/4 cup coconut tapioca, 11/2 tablespoons diced mango, 11/2 tablespoons diced pineapple, and 1 tablespoon passion fruit pulp. Top each with 1/4 cup sorbet, and garnish with meringue shards and lemon balm. Serve immediately.