About this recipe:Gorgeous meringues - gooey on the inside, with a hint of coconut. Serve with a tropical flavoured sorbet - mango, pineapple, passion fruit - for a refreshing summer pudding.
2 egg whites
1/8 teaspoon cream of tartar
85g (3 oz) icing sugar
4 tablespoons desiccated coconut
1/4 teaspoon almond extract
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 120 C / Gas mark 1/2.
In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar is completely dissolved. Whites should stand in stiff glossy peaks. With a silicone spatula, gently fold in coconut and almond extract until mixed.
Drop mixture by rounded teaspoonfuls onto large baking tray, about 2.5cm (1 in) apart.
Bake 1 hour or until dry. Remove to a wire rack to cool.