TOASTED COCONUT MERINGUES WITH PASSIONFRUIT COCONUT YOGHURT

A delightful treat for any occasion, the passionfruit yoghurt gives a delicious lightness to these.

Prep:
20 MINS
Cook:
50 MINS
Serves:
20 MERINGUES

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