Coconut Almond Meringues Recipes

ALMOND MERINGUES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
• Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

COCONUT MERINGUE TREE

Steps:

• Preheat the oven to 225 ̊ F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible).
• Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don't let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ̊ F on an instant-read thermometer, 4 to 5 minutes.
• Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes.
• Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven.
• When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine.
• Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar.

COCONUT ALMOND MERINGUES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
• In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
• Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.

COCOA-ALMOND MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.

COCONUT, RASPBERRY & LIME MERINGUE SLICE

Steps:

• Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
• Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.

COCONUT MERINGUE COOKIES

Steps:

• Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
• Gradually beat in sugar 2 tablespoons at a time.
• Beat until stiff peaks form.
• Sift 1/4 cup of cocoa over mixture and fold together.
• Place in a heavy duty resealable bag and cut a small hole in the corner.
• Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
• Let sit in the oven for 1 1/2 hours.
• Then sprinkle with remaining cocoa.

COCONUT FARM MERINGUES

Steps:

• Preheat oven to 300 deg F.
• Grease and flour cookie sheet.
• In a med bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form.
• Gradually beat in sugar, and whip till stiff.
• Toss together flour, salt and coconut in separate bowl; fold into egg whites.
• Drop by heaping tablespoonfuls onto the prepared cookie sheet.
• Bake 18 to 20 minutes in preheated oven, or till slightly golden.
• Allow cookies to cool on baking sheet for easy removal.

ALMOND MERINGUE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
• In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
• Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
• Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.