Method

Preheat oven to 120C.

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.

Store in an airtight container for up to 4 days.

For passionfruit coconut yoghurt, mix the coconut yoghurt well before adding the passionfruit pulp and mixing well.

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.

Ingredients

5 free-range egg whites

135 grams Caster Sugar

150 grams coconut threads

Pinch of salt

150 grams icing sugar

PASSIONFRUIT COCONUT YOGHURT

1 jar Raglan Coconut yoghurt

3-4 passionfruit pulp removed