Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut-Topped Meringues Infused with Vanilla Bean 3.5 (10) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: Hans Gissinger Yield: 6 These crisp, airy meringues can make a delectable dessert when served alone or with freshly sliced tropical fruit. Ingredients 5 egg whites, room temperature Pinch of salt ⅓ vanilla bean, seeds scraped (pod reserved for another use) 2 ⅓ cups confectioners' sugar ⅓ cup unsweetened shredded coconut Directions Preheat oven to 200 degrees. Line a rimmed baking sheet with parchment. Using a 4-inch round template such as an inverted bowl, draw 6 circles, evenly spaced, on parchment; place, marked sides down, on a baking sheet. With an electric mixer on medium speed, beat egg whites and salt until foamy. Beat in vanilla seeds. Gradually add sugar; beat until combined. Raise speed to high, and beat until stiff (but not dry) peaks form, about 15 minutes. Spoon meringue onto each circle (do not smooth tops). Sprinkle about 1 tablespoon coconut over half of each mound. Bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours. Let cool. Meringues can be stored in a single layer in an airtight container up to 2 days. Rate it Print