Meringue with Coconut Flakes

Add coconut flakes to the meringue protein for a dessert with a whole new flavor!

Ingredients

Eggs (egg whites), chilled – 2 pcs.
Powdered sugar – 2-3 tbsp (up to 1 cup, to taste)
Lemon juice – a few drops
or citric acid – on the tip of a knife
Coconut flakes – 2 tbsp

Directions

Carefully separate the whites from the yolks.
Beat the cooled egg whites into a foam. Continue to beat, gradually adding the powdered sugar.
The protein mass should become snow-white and dense. Add lemon juice or citric acid, beat for another 1-2 minutes.
Then add the coconut flakes and mix gently.
Preheat oven to 100 degrees. Cover the baking sheet with parchment.
Spoon the small meringue cakes onto the parchment with a spoon or pastry bag.
Dry the meringue with coconut flakes in the oven for 1.5-2.5 hours at a temperature of 90-110 degrees (no more than 120 degrees, otherwise the meringues will not remain white and will not be completely brittle).

The meringues are ready when they are firm on the outside.
The coconut meringue is ready.

Enjoy your meal!

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