Coconut Meringues Recipe

I love light and airy meringue. This is it!

(31 meringues)

INGREDIENTS:

Dash of salt
3 large egg whites
1/2 cup sugar
1/4 teaspoon vanilla extract
1/2 flaked sweetened coconut, toasted

METHOD:

Preheat oven to 250ºF.

Combine salt and egg whites in a large bowl; beat with mixer at medium speed until soft peaks form.

Add sugar, i tablespoon at a time, beating at high speed until stiff peaks form. Add extract; beat just until blended (do not over beat).

Gently fold in coconut. Drop by rounded table spoons, 2 inches apart, onto 2 baking sheets covered with parchment paper.

Bake at 250ºF for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven.

Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with 1 table spoon cocoa.



Recipe Adapted from Cooking Light, December 2007 (some ingredients are omitted)