Coconut and Almond Meringues

10 Feb


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.


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.

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