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Step 9Assemble and Consume!
You're in the home stretch, here!
Preheat the oven to 325 degrees.
Next, load the meringue into a piping bag or plastic bag with a corner snipped off.
Place cake rounds onto a small baking pan.
Put a banana coin onto that.
Balance a rum sphere on the banana. You might need to squash a dent into the center of the banana coin to get the rum sphere to stay put.
Pipe the meringue around the rum sphere. Try your best to not leave any large gaps or holes.
Pop them in the oven, and bake until the meringue turns a nice rich golden brown (7-12 minutes).
McDONALD'S DISCLAIMER: THE INTERNAL LIQUID IS REALLY HOT WHEN THESE COME OUT OF THE OVEN. DON'T EAT THEM RIGHT AWAY.
Since you don't want to burn your mouth off, let the assembly sit for five minutes, then pop one into your mouth.
When you begin chewing, you'll notice the crispness of the cake and the sweet soft texture of the meringue. when you puncture the rum sphere, hot spiced rum flows out, dissolving the cake round and the meringue instantly and unifying all the flavors.
In my opinion, it's an unforgettable dessert and worth all the work.
Bon appetit!
Preheat the oven to 325 degrees.
Next, load the meringue into a piping bag or plastic bag with a corner snipped off.
Place cake rounds onto a small baking pan.
Put a banana coin onto that.
Balance a rum sphere on the banana. You might need to squash a dent into the center of the banana coin to get the rum sphere to stay put.
Pipe the meringue around the rum sphere. Try your best to not leave any large gaps or holes.
Pop them in the oven, and bake until the meringue turns a nice rich golden brown (7-12 minutes).
McDONALD'S DISCLAIMER: THE INTERNAL LIQUID IS REALLY HOT WHEN THESE COME OUT OF THE OVEN. DON'T EAT THEM RIGHT AWAY.
Since you don't want to burn your mouth off, let the assembly sit for five minutes, then pop one into your mouth.
When you begin chewing, you'll notice the crispness of the cake and the sweet soft texture of the meringue. when you puncture the rum sphere, hot spiced rum flows out, dissolving the cake round and the meringue instantly and unifying all the flavors.
In my opinion, it's an unforgettable dessert and worth all the work.
Bon appetit!
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