Dessert meringues with coconut



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Carefully separate the egg whites from the yolks and mix with a powder of extra fine salt until they take on volume. Then gradually add, little by little, the powdered and vanilla sugar and mix constantly, until a well-bound and glossy composition is obtained.

Add the two tablespoons of lemon juice and after it is incorporated, and the sugar is no longer felt, stop mixing.

Add the coconut, little by little and incorporate with a spatula or a spoon, without mixing too much, so as not to "fall" the composition.

Pour the composition into a pouch, or a disposable bag, cut in a corner.

Put baking paper on the tray and sprinkle the meringues. Decorate the meringues with an unsalted hazelnut and put the tray in the oven, at low temperature, for at least 60 minutes. Leave the oven with the door open during baking.

When the meringues have hardened, remove the tray from the oven, take the meringues and place them on a plate until they cool.

Store in a cool, dry place in airtight containers.

1

The egg whites must be well separated from the yolks in order to grow nicely.

2

An extra fine salt powder, added at the beginning of mixing, will help increase the egg whites.

3

You can use caster sugar, but you will need to mix more.

4

If you want, you can add 1 tablespoon of food starch, especially if you use caster sugar.

5

Gently mix the coconut, with a spatula, or with a spoon, so as not to leave the composition.

6

The meringues are baked at the lowest temperature, and the oven door must be left open.

7

Store the meringues, once cooled, in airtight containers, stored in a dry and cool place.


One night cake in Venice with coconut & # 8211 new recipe, absolutely delicious!

One night cake in Venice with coconut & # 8211 new recipe, absolutely delicious!

It is a super delicious cake that will surely delight you. It's easy to make and won't take long, so all you have to do is follow the recipe and enjoy the taste and the final look.

Ingredients for the coconut countertop:

Ingredients for the cocoa top:

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • rum essence.

Cream ingredients:

  • 12 yolks
  • 200 gr sugar
  • 1 liter of milk
  • 80 gr cornstarch
  • 2 tablespoons vanilla essence.

Ingredients for syrup:

  • 250 ml water
  • 2-3 tablespoons of sugar
  • rum essence (put all the ingredients on the fire until the sugar dissolves). Syrup the top with this syrup.

Ingredients for chocolate icing:

  • 150 gr chocolate
  • 50 gr butter
  • 7 tablespoons milk. Put all the ingredients on the steam bath until they melt completely.

Countertop preparation method: first mix the egg whites vigorously, adding the sugar one at a time. Continue to mix until you get the consistency of a meringue.

Then add the flour and the coconut and mix well until smooth.

Spread the composition preferably in a 25/35 size tray lined with baking paper then set it aside.

Separately beat the egg whites and in the obtained foam add the yolks one by one, incorporating them lightly, then add the flour mixed with cocoa and baking powder.

Mix well the whole composition then put everything in the pan over the coconut top.

Bake in the preheated oven at 150 degrees for about 25 minutes.

How to prepare cream: first dilute the cornstarch with a little cold milk.

Then boil the milk together with the vanilla essence. Mix the yolks with the sugar until you notice that you get a light creamy paste.

Add the dissolved starch over the eggs.

Put warm milk over the yolks and mix vigorously.

Put the composition on low heat until it thickens, then let it cool for a few minutes then pour it over the cold and syrupy top.

At the end, pour the cold icing over the cold vanilla cream and decorate according to your own preference. Leave the cake in the fridge overnight for extra taste and a perfect outfit.

It is important to assemble it carefully so that everything looks perfect and to impress your guests in a pleasant way. You will see that there will not be too many pieces left on the plate because they will disappear one by one.


Coconut meringues

Put cold water from the refrigerator in a mixing bowl, add the meringue powder and beat with the mixer, first at low speed for homogenization and then at high speed for 6 minutes until a hard foam results.

Add the coconut and mix gently until the composition is smooth.

With the pastry pos, the meringues are formed in the tray, on the baking paper. The result is about 100 meringues with a diameter of 3 cm.
Place in the oven on the middle grill and bake for 70 minutes.

After baking, turn off the oven and leave the meringues to dry, in the oven off, with the door closed, for 70 minutes.

After cooling, decorate with icing. The glaze is prepared according to the instructions on the envelope.

Store in a tightly closed box.

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