1 tablespoon of butter
3/4 cup of sugar (135g)
6 pineapple rings without core (580g)
1/4 cup of lemon liqueur (60ml)
2 egg whites
1 tablespoon of butter
3/4 cup of sugar (135g)
6 pineapple rings without core (580g)
1/4 cup of lemon liqueur (60ml)
2 egg whites
Preheat the oven to 400°F (hot)
Into a large skillet, melt the butter over medium heat with 1 tablespoon of sugar
Add three pineapple rings and cook until they're tender (about 5 minutes)
Arrange them in a refrigerator or medium-sized baking dish and repeat the process with the remaining pineapple rings without overcrowding
In the same skillet, warm the lemon liqueur while stirring lightly
Pour it over the pineapple and reserve
In a stand mixer, beat the egg whites until they form soft peaks
Add the remaining sugar and continue beating to achieve firm peaks
With the help of an ice cream scoop, distribute the meringue over the pineapple rings and bake in a preheated oven at 400°F (about 6 minutes)
Transfer to individual plates and serve immediately
199 calories per serving
