Tropical Coconut Pistachio Meringues
Light, airy meringues with a tropical twist of coconut and a touch of pistachio crunch!
Equipment
- Baking sheets
- Pastry bag with 1.5 cm star tip
- Standing mixer with whisk attachment
Ingredients
- 2 cups sweetened shredded coconut
- 1 cup sugar
- 2 teaspoons cornstarch
- 4 large egg whites
- Pinch of salt
- ½ cup salted roasted pistachios coarsely chopped and sifted to remove dust
Instructions
- Preheat the oven to 150°C and line two large baking sheets with parchment paper.
- In a food processor, pulse the coconut, 1/3 cup of the sugar, and cornstarch until finely ground.
- In the bowl of a standing electric mixer fitted with the whisk attachment, beat the egg whites and salt at medium-high speed until firm peaks form.
- Gradually add the remaining 2/3 cup of sugar, 1 tablespoon at a time, while beating until the mixture is stiff and glossy.
- Gently fold in the coconut mixture.
- Transfer the meringue to a pastry bag fitted with a 1.
- 5 cm star tip.
- Pipe 4 cm mounds of meringue onto the baking sheets, spacing them about 3 cm apart.
- Sprinkle each meringue with chopped pistachios.
- Bake for 25 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking, until the meringues are slightly browned and set but still soft inside.
Notes / Tips / Wine Advice:
Wine Advice
Pair with a light, sparkling Moscato for a refreshing balance to the sweetness.
Nutritional Information
Calories: 70 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 3 g | Fiber: 1 g | Sugar: 7 g | Salt: 0.1 mg
