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Meringue with coconut
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Meringue with coconut is an exquisite French dessert that combines the tenderness of whipped egg whites with exotic coconut flakes. This dessert will be a favourite for anyone who appreciates light and airy treats. It can be prepared for special occasions when you want to create a culinary masterpiece.
Variations
Add a little vanilla extract for flavour or garnish the meringue with toasted almonds for a light crunch.
Secrets of tenderness and taste
The main secret to tender meringues is whisking the egg whites correctly. Make sure your mixer is clean and dry, and the egg whites are at room temperature. Add the sugar gradually until the mixture becomes glossy and stable.
Tips on ingredients
Use fresh eggs for best results. For a richer flavour, try replacing regular milk with coconut milk.
Small culinary nuances
Bake the meringues at a low temperature so that the top layer is browned and the inside remains tender.
Ingredients
Kvochka Homemade Chicken Eggs C0 10pcs
4 egg whites
Khutorok White Crystalline Sugar 800g
200 g
Coconut Flakes Dr. Oetker 80g
50 g
Carmencita Vanilla Extract 150ml
1 tsp
Preparation steps
01
Whisking the egg whites — Whisk the egg whites at medium speed until soft peaks form. ⏱ 5 minutes. Guide: the egg whites should be foamy but not stable.
02
Adding sugar — Gradually add the sugar, increasing the speed until the mass becomes glossy. ⏱ 10 minutes. Guideline: the mixture should stick to the mixer's whisk.
03
Adding coconut — Carefully fold in the coconut flakes with a spatula to preserve the airiness. ⏱ 5 minutes. Guideline: the coconut should be evenly distributed.
04
Baking — Line a baking tray with parchment paper, place the meringues on it and bake at 120°C until crispy. ⏱ 70 minutes. Guideline: the meringues are golden brown on top.
05
Tip⏱ Do not open the oven during baking to avoid changing the texture of the finished meringues.
Where to order ingredients
Select the required ingredients in one of the stores
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