Coconut Meringues
The addition of shredded coconut to these meringues gives a delicious chewy centre which is great with the crunchy crust of the outside.
Ingredients
6 egg whites
pinch of salt
1 ½ cups caster sugar
2 teaspoon cornflour
1 teaspoon white vinegar
1 cup shredded coconut
1 teaspoon vanilla extract
Method
Preheat oven to 160’C
Line trays with baking paper
Beat egg whites in electric mixer until they are glossy and form stiff peaks
With the mixer still running, slowly add the sugar one spoonful at a time, beating well after each addition
Beat in the cornflour, salt and vinegar for a few seconds
Using a spatula, fold through the vanilla and coconut taking care not to over mix
Drop large spoonfuls onto the lined baking trays, leaving space between them to dry out
Reduce the temperature to 120’C as you put the meringues into the oven and cook for one hour
After one hour, reduce the temperature again, this time to 100’ C and cook for 2 hours
Turn oven off and leave meringues to cool in the oven-they can be left overnight
Store in an air-tight container
