Coconut Meringues The Best Recipes

Wednesday, March 8, 2017

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Coconut Meringues

"Very exact if you like meringue stuff!"

Ingredients :

2 egg whites
1/eight teaspoon cream of tartar
3/four cup confectioners' sugar
1/4 cup shredded coconut
1/4 teaspoon almond extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 250 stages F (120 degrees C).
In small bowl with mixer at high pace, beat egg whites and cream of tartar until soft peaks shape. Beating at high velocity, steadily sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is absolutely dissolved. (Whites need to stand in stiff sleek peaks.) With rubber spatula, fold in coconut and extract until blended.
Drop combination by means of rounded teaspoonfuls onto huge cookie sheet, approximately 1 inch aside.
Bake 1 hour or until dry. Remove to rack to chill.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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