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Meringue

Slide 3 of 17

Coconut Baked Alaska with Pineapple Meringue

Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable after she mixes it with pineapple puree.

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Go To Coconut Baked Alaska with Pineapple Meringue

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