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Recipe by
Coconut meringue is a dessert made of a crispy coconut meringue base and a soft, velvety coconut cream. Its light texture and the contrast between the sweetness of the meringue and the creaminess of the filling make it an irresistible dessert.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: To prepare the base, whisk the egg whites with the granulated sugar, then add the icing sugar and the coconut
Step 2 of 7: Transfer the mixture to a pastry bag with a plain nozzle and pipe two discs of the same size onto a baking tray lined with buttered baking paper, spreading the mixture in a spiral pattern
Step 3 of 7: Bake in a hot oven at 150 degrees for 25 minutes
Step 4 of 7: Meanwhile prepare the filling: work the butter, left to soften at room temperature, until well whipped, then add the coconut, mixing perfectly
Step 5 of 7: Finally fold in the pastry cream
Step 6 of 7: Place a disc of almond meringue on the serving plate, spoon the prepared cream on top in dollops using a pastry bag with a ridged nozzle, and cover with the remaining disc of meringue
Step 7 of 7: Finally dust with icing sugar
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving238 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,669 kJ877 kcal | 1,545 kJ369 kcal |
| Fat | 60.3 g | 25.39 g |
| of which saturated fatty acids | 42.82 g | 18.03 g |
| Carbohydrates | 73.27 g | 30.85 g |
| of which sugars | 69.64 g | 29.32 g |
| Fibre | 6.65 g | 2.8 g |
| Protein | 10.52 g | 4.43 g |
| Salt | 0.12 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
