Monday, 1 July 2013

Coconut Meringues

I know I have been slightly scathing about resorting to serving Gluten Free people meringues, but on a whim last week I made these with one of my classes: and they are absolutely delicious!

With very few ingredients, and little mixing time, they will be enjoyed by all. They also store really well in an air tight container. The secret is getting really fresh thread coconut. The ordinary dessicated stuff is much too finer texture to get the best coconut flavour.

Coconut Meringues
2 egg whites
a pinch of salt
1/2 cup caster sugar
1 teaspoon cornflour
1 teaspoon vanilla extract
1/4 cup long thread coconut

Preheat the oven to 150deg. C.

Beat the egg whites with a pinch of salt in an immaculately clean bowl - any grease will prevent the egg whites from fluffing up.

Once the whites reach the soft peak stage, combine the sugar and cornflour and add a tablespoon at a time to the whites. 

Beat well in between additions. The whites will become glossy. Once all the sugar mixture has been added, beat for another 10 minutes until the sugar is dissolved. 

The mixture should stand in stiff peaks.

Take from the beater and gently fold in the vanilla and thread coconut. 

Without delay, put dessertspoon lots onto a baking paper lined tray.

Bake for 10 minutes at 150deg. C, then reduce the oven to 100deg. C for 30 minutes. Then turn the oven off and leave the meringues in there until they and the oven have cooled.

This baking regime will give you a delicious chewy texture.

Serve them with cream and berries: or just simply gobble them as they are.

Especially while still wearing pyjamas.

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