Coconut meringue is a dessert made of a crunchy 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 cream make it an irresistible dessert.
To prepare the base, beat the egg whites with the granulated sugar, then add the powdered sugar and coconut
Transfer the mixture into a piping bag with a plain nozzle and form two discs of the same size on a baking sheet lined with greased parchment paper, distributing the mixture in a spiral pattern
Bake in a preheated oven at 150 degrees for 25 minutes
Meanwhile, prepare the filling: work the butter, softened at room temperature, until well whipped, then add the coconut, mixing thoroughly
Finally, incorporate the pastry cream
Place one almond meringue disc on the serving plate, pipe the prepared cream on top using a piping bag with a star nozzle, and cover with the remaining meringue disc
Finally, dust with powdered 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 fluffy dessert, perfect for ending a lunch or dinner in a delicate and tasty way. It is also ideal as a summer dessert.
Italia
| Energy (kcal) | 401.8 |
| Carbohydrates (g) | 31.56 |
| of which Sugars (g) | 31.56 |
| Fat (g) | 27.44 |
| of which Saturates (g) | 17.07 |
| Protein (g) | 7.4 |
| Fiber (g) | 2.74 |
| Sale (g) | 0.03 |
