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Dans la lune

November 12, 2015

Coconut meringues

Yum

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Coconut meringues

Print this recipe
Serving Size
50 to 60 small meringues
Coconut meringues

Ingredients

  • 2 large egg whites, at room temperatur
  • 140g caster sugar
  • 3 tsp shredded coconut
  • 1/2 tsp white vinegar
  • 1/2 sifted corn starch
  • For the chocolate garnish :
  • 40g chocolate, melted
  • 1/2 coconut oil
  • Nonpareils (optional)

Instructions

  • 1. Preheat oven to 100°C. Line two baking trays with non-stick baking paper.
  • 2. Beat egg whites until quite foamy and soft peaks form using an electric mixer. (Gradually increasing the speed up to medium.)
  • 3. Gradually add the sugar a tablespoon at a time while beating until the mixture is stiff and glossy.
  • 4. Carefully place meringue into a pastry bag and Pipe them onto prepared sheets. Bake meringues for about 1 to 1:30 hours until completely dry.
  • 5. First make your garnish, stir chocolate and coconut oil occasionally until melted – dip coconut meringues in melted chocolate. Shake off excess chocolate and sprinkle nonpareils. Refrigerate until set.
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  • Dans la lune I don't pipe the dough, I use the thin mould
  • Dans la lune I agree with the long soaking. Afterwards don'
  • Lorraine Hi do you to pipe the biscuits very thinly? Will i
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