Mini Coconut Meringues

    Mini Coconut Meringues


    36 people made this

    Gorgeous meringues that are gooey on the inside, with a hint of coconut and almond. Serve with a tropical flavoured sorbet for a special but light summer dessert.

    Serves: 12 

    • 2 egg whites
    • 1/8 teaspoon cream of tartar
    • 3/4 cup (90g) icing sugar
    • 4 tablespoons desiccated coconut
    • 1/4 teaspoon almond essence

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 120 degrees C.
    2. 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 a silicone spatula, gently fold in coconut and almond essence until mixed.
    3. Drop mixture by rounded teaspoonfuls onto large baking tray about 2.5cm apart.
    4. Bake 1 hour or until dry. Remove to a wire rack to cool.

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    Reviews (5)


    Altered ingredient amounts. These were great! I doubled the recipe as I had 4 egg whites to use up. Also doubled the amount of coconut after that. They turned out perfectly. - 21 Jul 2008


    These were very good, I enjoyed them a lot. I don't think I will add the almond extract next time though. - 21 Jul 2008


    This was my first time making meringue, and it turned out perfectly! I beat it until the egg white mix didn't slide around in the bowl when I tipped it- took about 15 minutes on med-high. I did not add the almond extract. They were a bit too sweet, next time I will use less sugar. I will also double the recipe, because 12 of these was not enough! I will definitely make them again and again! Thanks for such a fun recipe! - 21 Jul 2008

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