Coconut Meringue

by Editorial Staff

The crispy, aromatic coconut meringue melts in your mouth! Such bezeshki are prepared very simply, from a minimum of products. Thanks to the flakes of coconut, regular meringue gets interesting flavor notes!

Ingredients

  • Eggs – 2 pcs.
  • Sugar – 90 g
  • Coconut flakes – 40 g
  • Salt – 1 pinch
  • Lemon – 1 slice (1 teaspoon lemon juice)

Directions

  1. We prepare the necessary ingredients.
    The eggs should be cold.
  2. Squeeze 1 teaspoon of juice from lemon.
  3. Separate the yolks from the whites (only the whites are needed). The container for egg whites must be deep and dry.
  4. Add salt to the egg whites and beat on low speed until frothy, about 2-3 minutes.
  5. Pour in lemon juice and continue whisking, increasing the speed, for another 1 minute.
  6. Gradually add sugar and continue whisking at the highest speed.
  7. Whisk for about 10-13 minutes, until smooth, fluffy and very firm.
  8. Add 30 g of coconut flakes.
  9. Mix gently.
  10. Put the mass in a culinary bag. I have not used any attachments.
  11. We turn on the oven to heat up to 100 degrees.
    Cover the baking sheet with parchment paper. We plant small meringues about 3 cm in diameter.
  12. Sprinkle the meringues with the remaining coconut flakes.
  13. Dry the meringue in the oven for about 1 hour, turning on the convection mode.
    Finished coconut meringues should peel off the parchment paper easily.

Enjoy your meal!

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