These crisp, airy meringues can make a delectable dessert when served alone or with freshly sliced tropical fruit.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
06/22/2009
How would this work with Splenda?
Rating: Unrated
06/22/2009
Most meringues are baked slow and low temps.
Rating: Unrated
06/21/2009
3 hours of baking at 200 degrees. Basically, you dry them out.
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Rating: Unrated
06/21/2009
3 hours of baking??!!!!