Coconut meringue
Instructions
For preparation of base beat the egg whites with caster sugar, then add the icing sugar and coconut.
Transfer the mixture into a pastry bag with a plain nozzle and form on the oven lined with buttered parchment paper, two disks of the same size by spreading the dough like a spiral.
Bake in hot oven at 150 degrees for 25 minutes.
Meanwhile prepare the filling: process the butter, let soften at room temperature until it is well mounted, add the coconut, mixing well.
Finally, embed the custard.
Place an almond meringue disk on the serving dish, sprinkle, flare, the prepared cream using a pastry bag with fluted nozzle, and cover with the remaining meringue disc.
Sprinkle with icing sugar.
Ingredients and dosing for 4 persons
- For the base:
- 150 g of egg whites
- 60 g of granulated sugar
- 125 g of vanilla sugar
- 125 g of coconut flour
- For the coconut cream:
- 65 g of coconut flour
- 125 g of butter
- 300 g of custard
- To decorate:
- Icing sugar