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Coconut Meringue Cakes

Recipe photo courtesy of Johnny Miller

Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing beauties. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking. Freezing the desserts (for up to a day) leaves the cakes soft enough to eat with a fork -- or a spoon, as you like it -- on any day or midsummer's night.

Source: Martha Stewart Living, June 2015
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

The baking time for the meringues will vary depending on the humidity. Be sure to bake them until they pull off the sheets easily.

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