Coconut and Almond Meringues

10 Feb

OLYMPUS DIGITAL CAMERA

What should you do when you have leftover egg whites? Make meringue of course! Meringue is such a versatile dessert as you can add so many different flavorings to then. They are also a wonderfully light dessert because they are made largely of air. They satisfy a sweet tooth yet are quite a low calorie/reasonably healthy dessert option. The coconut and almond flavors work very well together are give it a slight tropical twist.

OLYMPUS DIGITAL CAMERA

Coconut and Almond Meringues (Makes 5 medium meringues)

2 egg whites

1/2 cup caster sugar

1tsp vanilla extract

1tbsp desiccated coconut

2tbsp flaked almonds

  • Preheat the oven to 145ºc/295ºf and line a large baking sheet with parchment.
  • In a large, very clean bowl, beat the egg whites until they form stiff peaks.
  • Next, gradually add in the sugar while continuously beating the mixture. Once it is all added in beat for about 3mins.
  • Finally beat in the vanilla extract and desiccated coconut and spoon the mixture into about five rounds on the prepared baking sheet.
  • Sprinkle with the flaked almonds and bake in the oven for about 1hr-1hr 15mins, or until lightly golden and crisp.
  • Serve with whatever you fancy, such as cream, berries or melted chocolate.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: