Coconut Meringue Slices Recipes

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 LEMON MERINGUE SLICE

Steps:

• Process flour, coconut & sugar in a food processor until combined.
• Add butter & process until mixture resembles fine breadcrumbs, add egg and process until pastry comes together.
• Remove to a lightly floured surface & knead gently.
• Grease & line a 18 x 28cm slab tin.
• Press micture into tin & bake at 200 C for 10 mins or until golden. Set aside to cool.
• Prepare meringue topping: Beat egg whites in a glass bowl until soft peaks form. Continue beating, gradually adding sugar, until mixture is thick & glossy.
• When base is cool, spread lemon over the base and then gently top with meringue, swirling as you go.
• Bake at 180 C for 8-10 mins until meringue is set & golden, cut into fingers to serve.

FAVORITE COCONUT MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

COCONUT MERINGUE JAM SLICES

Steps:

• Preheat oven to 350°F.
• BASE:
• Cream butter and sugar.
• Beat in egg, then vanilla and oil.
• Sift in dry ingredients and mix until crumbly.
• Press into prepared cookie sheet.
• FILLING:
• Heat jam in microwave for 1 minute.
• Beat well and leave to cool.
• Spread over raw base when cool.
• TOPPING:.
• Whisk egg whites til very stiff.
• Add sugar and beat til glossy.
• Fold in coconut and spread over jam.
• Place in oven, immediately turn heat down to 325F and bake for 10 minutes.
• Turn heat down to 300F and bake for further 20 minutes.
• Switch off oven and leave for 5 minutes before removing.
• Slice whilst piping hot.