TOASTED COCONUT MERINGUES WITH PASSIONFRUIT COCONUT YOGHURT
A delightful treat for any occasion, the passionfruit yoghurt gives a delicious lightness to these.
Ingredients
5 free-range egg whites
135g Caster Sugar
150g coconut threads
Pinch of salt
150g icing sugar
For the passionfruit coconut yoghurt:
1 jar Raglan Coconut yoghurt
3-4 passionfruits, pulp removed
Method
Preheat oven to 120C fan bake
Whisk the egg whites using an electric mixer for 3-4 minutes or until they reach soft peaks
Gradually add the sugar whisking continuously until glossy peaks form and the sugar has dissolved in (2-3 minutes)
In a bowl combine the coconut and icing sugar. Fold through the meringue mix and carefully combine
Transfer mix to a piping bag with a 2cm nozzle (or make a piping bag from a zip lock bag with the corner cut out) and pipe 5cm rounds onto baking paper lined baking trays. Ensure you leave 3-4cm gap between each
Fan bake for 50 minutes to 1 hour, turning the trays half way through to ensure even cooking, or until crispy and toasted.
For passionfruit coconut yoghurt: Mix the coconut yoghurt well before adding the passionfruit pulp and mixing thoroughly
Place in the freezer for 10-15 minutes or until just firm enough to spoon onto the meringues and place another meringue on top to make a sandwich. Serve immediately
Store meringues in an airtight container for up to 4 days