Chewy Coconut Meringue with Homemade Lemon Curd

IMG_8051

I’d like to begin by apologising for not posting for so long! I have been busy getting ready for some exciting surprises which I will let you in about soon. Hopefully I can make it up to you with these little delights. What are they you ask? They’re sweet, chewy, crunchy, tangy and soft- they are my coconut meringue bites with a lemon curd surprise! So so simple to bake and such a cute little treat to tickle your taste buds.

Begin by lining two baking trays and preheating the oven to 120 degrees. It’s really important to measure out your ingredients precisely for the perfect result. Once your confident to begin start whisking up the egg whites in a large bowl. At this stage you can add a pinch of salt or cream of tartar to stabilise the egg before the sugar goes in.

Once your mixture has reached soft peaks, add the sugar gradually between whisks. When all the sugar has been added continue to whisk for a further 2-3 minutes or until the mix is thick and glossy. Also make sure all the sugar is dissolved. I use the age old trick of rubbing a touch of meringue between my thumb and my index forefinger. IMG_7996

IMG_7999When you’re happy with the constancy carefully fold in the shredded coconut for lovely flavour and the pink food colouring for aesthetics.  

 Now you can pipe or spoon out the meringues onto you’re prepared baking trays. On one baking tray pipe large circles and on the other do little swirls which will be the hats on the lemon curd treat. Pop them in the oven, turning the heat down to 90 degrees celsius for 1.5 hours then turn the heat off and let them sit for a further 2 hours… I know it seems long but it’s worth it for the best meringues you’ll eat. When they come out of the oven they should be crisp and sound hollow when tapped on the base. They will be light, crisp and chewy on the inside mmmmm

IMG_8029

Now to get creative… simply pull out you’re homemade lemon curd (or store bought if you must) and put a teaspoon of lemon curd on top of the larger (base) meringue and top it off with you’re little swirly meringue hats. So cute, so impressive and so worth it!

Ingredients (makes 12 large):

  • 4 Egg Whites (ROOM TEMPERATURE!)
  • Pinch of salt or cream of tartar
  • 1 cup of caster sugar
  • Dessicated coconut
  • 12 tsp lemon curd

IMG_8046

There you go. Delish (licks lips)! 

Hope you loved today’s recipe 

Love, Suz ❤ 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s