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Coconut-Topped Meringues




Source of Recipe


Martha Stewart Living, May 2007


Recipe Introduction


Crisp, shiny and delicious! I added a little coconut extract to the mix and that was good! The original recipe calls for beating the whites for 15 minutes (!!!!!!!). Mine didn’t take anywhere NEAR that amount of time to get stiff and glossy. YMMV, but watch the whites, not the clock! Mine also took longer than the three hours to be ready, so just test them as instructed in the recipe. These are great by themselves or with ice cream or fruit!


List of Ingredients




5 egg whites, room temperature
Pinch of salt
1/3 vanilla bean, seeds scraped
2 1/3 c. 10X
1/3 c. unsweetened shredded coconut


Recipe



Preheat oven to 200 degrees. Line a rimmed baking sheet wit parchment. Using a 4-inch round template such as an inverted bowl, draw 6 circles, evenly spaced on parchment; place, marked sides down, on a baking sheet.

With an electric mixer on medium speed, beat egg whites and salt until foamy. Beat in vanilla seeds. Gradually add sugar; beat until combined. Raise speed to high, and beat until stiff (but not dry) peaks form.

Spoon meringue onto each circle (do not smooth tops). Sprinkle about 1 tablespoon coconut over each mound. Bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours. Let cool. Meringues can be stored in a single layer in an airtight container up to 2 days.

Makes 6.