Recipes

Coconut Meringues

Coconut Meringues

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 meringues
Preparation Time: 20 minutes

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut

Preheat oven to 250 degrees F. Line two cookie sheets with parchment paper.

In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually sprinkle in sugar 2 tablespoons at a time at high speed. After all the sugar has been added you may beat in the vanilla extract (or fold in with the coconut). Beat until meringue stands in stiff, glossy peaks.

Using a rubber spatula, very, very gently fold in flaked coconut and vanilla extract (if you didn’t add it in the above step). Do not fold until well mixed, this should take only about 2-3 turns of the spatula.

Drop meringue by rounded spoonfuls onto prepared cookie sheets about 1 inch apart.

Bake for 70 minutes or until dry to the touch. Remove to rack to cool.

See blog post on this recipe.

coconut-meringues

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