Coconut Meringues

Pin It

Today has been a pretty full on day. I started it off by volunteering at FoodCycle which was great fun and I was joined by fellow Cambridge food bloggers Jo & Miss Sue Flay. After we cooked up a storm I headed home to get making for my recipe for the February issue of Explorer Magazine (watch this space). I ended up with some left over egg whites and feeling inspired by the FoodCycle guys I decided to whip up some meringues with a twist. The coconut was a bit of a last minute decision and I'm so glad I chucked it into the mix because these meringues are seriously delicious & moorish. I used's Delia's meringue recipe as a base and ended up with the perfect meringues. They would be great served with all sorts of things but I love them just as they are.

Makes Approx 24 small meringues

You will need

• 2 fresh egg whites at room temperature
• 4 oz caster sugar
• 2/3 cup grated coconut

Begin by preheating your oven to 150C then pour your egg whites into a clean bowl (make sure that there isn't any grease or water left in there). Whisk the egg whites on the slowest setting for around 2 minutes till the mixture starts to turn bubbly. Then turn it up to a medium speed and whisk for another minute before turning it to the highest speed and whisking it until stiff peaks are formed. But be careful not to over whisk the whites.

 Once the egg whites are stiff start adding the sugar a spoon at a time till the mixture is glossy. To check if its ready rub some of the mixture between your fingers and if you can still feel the sugar keep going. When the meringue is ready gently fold the coconut into the mixture.

 Line a baking tray with greaseproof paper and dab some of the meringue into the corners to hold the paper down. 


Spoon or pipe the mixture onto the paper and then place the meringues in the oven. Turn down the temperature straight away to 140C and bake for 20 minutes. Once the time is up turn the oven off but leave the meringues in the oven till it has cooled down completely. This will take some restraint but it will be worth it I promise!

Enjoy