Coconut meringue is a dessert made of a crunchy coconut meringue base and a soft and velvety coconut cream. Its light texture and the contrast between the sweetness of the meringue and the creaminess of the cream make it an irresistible dessert.
To prepare the base, whisk the egg whites with the granulated sugar, then add the icing sugar and coconut.
Transfer the mixture to a piping bag with a smooth nozzle and form two discs of the same size on a baking tray lined with buttered parchment paper, distributing the batter in a spiral motion.
Bake in a preheated oven at 150 degrees for 25 minutes.
Meanwhile, prepare the filling: work the butter left to soften at room temperature until it is well whipped, then incorporate the coconut, mixing perfectly.
Finally, fold in the pastry cream.
Place a disc of almond meringue on a serving plate, pipe the prepared cream on top in dollops using a piping bag with a star nozzle, and cover with the remaining disc of meringue.
Finally, dust with icing sugar.
Electric Mixer
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Store the coconut meringue in an airtight container in the refrigerator for up to 3 days.
Coconut meringue is a light and soft dessert, perfect for ending a lunch or dinner in a delicate and tasty way. It is also ideal as a summer dessert.
Italy
| 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 |
| Fiber (g) | 2.8 |
| Sale (g) | 0.04 |
