Coconut meringues

Coconut meringues
Makes: 20
Prep time:
Cook time:
Total time:
  • 4 egg whites
  • 125 gr granulated sugar
  • 125 gr icing sugar
  • 125 gr grated coconut
  1. Preheat the oven to 150°C and line the baking tray with baking paper.
  2. Start whisking the egg whites in a perfectly clean bowl.
  3. Gradually and carefully –one tablespoon at the time – add the granulated sugar to the bowl while whisking.
  4. When the eggs whites are stiff, carefully fold in by hand all the icing sugar by using a metal spoon.
  5. Carefully fold in by hand the grated coconut powder to the meringues by using a metal spoon.
  6. Spoon or pipe little meringues on the baking.
  7. Bake in the oven for 25 min or until the meringues are dry on the outside and come off the baking paper.
  8. Let them cool a few minutes on the tray before you remove them. Store in an airtight container.
Stuff to know
You will get more volume when beating egg whites if you first bring them to room temperature by setting the eggs out on your counter at least 30 minutes.
The bowl has to be perfetly clean with no no greese or soap residus.
Do not incorporate all the granulated sugar at once but a tablesppon at the time and whisk well in between.
Stop when your egg whites have stiff peaks. If you overbeat them, they will liquify again.
Use whipped egg whites right away. Do not let them sit or they will collapse.