Coconut Meringues Chef John's Recipe
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| Coconut Meringues |
"Very good if you like meringue stuff!"
Ingredients :
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cup confectioners' sugar
- 1/4 cup shredded coconut
- 1/4 teaspoon almond extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 250 degrees F (120 degrees C).
- In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut and extract until mixed.
- Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
- Bake 1 hour or until dry. Remove to rack to cool.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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