Mini Coconut Meringues are one of the best coconut recipes going around, as they are so simple to make, and they taste great! And the best thing is there’s not much to them, so even if you do have two or three for a snack, you won’t ruin your appetite 😉
Preheat oven to 120 degrees C.
In a small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
While still beating at high speed, gradually sprinkle in sugar, two tablespoons at a time, beating until sugar is completely dissolved. Whites should stand in stiff glossy peaks.
With a silicone spatula, gently fold in coconut and almond essence until mixed.
Drop mixture by rounded teaspoonfuls onto a large baking tray about 3cm apart.
Bake for an hour, or until dry.
Remove to a wire rack to cool.
Ingredients
Directions
Preheat oven to 120 degrees C.
In a small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
While still beating at high speed, gradually sprinkle in sugar, two tablespoons at a time, beating until sugar is completely dissolved. Whites should stand in stiff glossy peaks.
With a silicone spatula, gently fold in coconut and almond essence until mixed.
Drop mixture by rounded teaspoonfuls onto a large baking tray about 3cm apart.
Bake for an hour, or until dry.
Remove to a wire rack to cool.
Notes
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