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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.
To prepare the base, whisk the egg whites with the granulated sugar, then add the icing sugar and the coconut
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
Bake in a hot oven at 150 degrees for 25 minutes
Meanwhile prepare the filling: work the butter, left to soften at room temperature, until well whipped, then add the coconut, mixing perfectly
Finally fold in the pastry cream
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
Finally dust with icing sugar
Electric mixer
Whisks
Bowl
Spatula
Store the coconut meringue in an airtight container in the refrigerator for up to 3 days.
Coconut meringue is a light and airy dessert, perfect for ending lunch or dinner in a delicate and tasty way. It is also ideal as a summer dessert.
Italia
| Energy (kcal) | 369.24 |
| Carbohydrates (g) | 30.84 |
| of which sugars (g) | 29.32 |
| Fat (g) | 25.39 |
| of which saturates (g) | 18.02 |
| Protein (g) | 4.44 |
| Fibre (g) | 2.8 |
| Salt (g) | 0.04 |
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