Coconut Farm Meringues Recipe With Cream

COCONUT CREAM MERINGUE PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

COCONUT CREAM MERINGUE PIE

Steps:

• In saucepan, combine the sugar, cornstarch and salt.
• Gradually stir in milk until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
• Bring to a gentle boil; cook and stir for 2 minutes.
• Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
• For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
• Add cream of tartar, beat until soft peaks form.
• Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
• Pour hot filling into crust.
• Spread with meringue, sealing edges to crust.
• Sprinkle with flaked coconut.
• Bake at 350 degrees for 13-15 minutes or until golden brown.
• Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
• Refrigerate leftovers.

COCONUT MERINGUES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• 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 rubber spatula, fold in coconut and extract until mixed.
• Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
• Bake 1 hour or until dry. Remove to rack to cool.

CINNAMON COOKIES-AND-CREAM MERINGUES

Steps:

• Preheat the oven to 400 degrees F.
• Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt.
• Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes.
• Reduce the oven temperature to 200 degrees F.
• Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet.
• Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes.

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

COCONUT MERINGUE BUTTERCREAM

Steps:

• Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
• Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract.

COCONUT MERINGUE COOKIES

Steps:

• Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
• Gradually beat in sugar 2 tablespoons at a time.
• Beat until stiff peaks form.
• Sift 1/4 cup of cocoa over mixture and fold together.
• Place in a heavy duty resealable bag and cut a small hole in the corner.
• Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
• Let sit in the oven for 1 1/2 hours.
• Then sprinkle with remaining cocoa.

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• Prepare and bake your pie crust
• Separate the eggs and put the egg whites in the refrigerator for the meringue
• Beat egg yolks in a small bowl.
• In a 2 quart pot, combine sugar, cornstarch and salt. Gradually stir in the milk combining well.
• Cook over medium heat until the mixture thickens and begins to boil. Let boil for 1 minute. *Stir the mixture continuously! It burns quickly.*
• Once the filling has boiled for one minute, slowly stir ¾ of the hot mixture into your well-beaten egg yolks. Then immediately stir the egg mixture back into the pot with the rest of your pie filling.
• Return the pie filling to a boil over medium heat. Let boil for 1 minute and remove from heat.
• Add butter, coconut, and vanilla to the pot and combine well.
• Pour your filling into your prepared pie crust.
• Press parchment paper or plastic wrap onto the top of the pie. This will prevent a skin from forming on the pie.
• Let the pie cool on a cooling rack for a couple of hours. This allows the pie to set well. You can serve the pie warm but the filling will be runnier than a cold set pie.
• ORCover as above and let cool on the counter for an hour, then refrigerate for at least 2 hours to allow the pie filling to set well.
• Remove cover and serve with whipped topping.
• Once you have your pie filling poured into the crust, beat the egg whites until fluffy.
• Gradually add 5 tablespoons of sugar to the egg whites while continuously beating on high speed of your mixer or as fast as you can by hand. By hand takes forever and isn't as efficient - trust me.
• Once stiff peaks form, spread the meringue over the top of your pie filling being careful to seal it to the edges.
• Sprinkle the top with a little coconut. Cook under your oven broiler until browned to your liking. **It will burn quickly so watch closely.**
• Let the pie sit on the counter to set for a couple of hours and serve warm. A warm pie filling will be runnier than a cold set pie.
• ORLet sit on the counter for an hour then refrigerate for at least 2 hours or until the pie filling is set well.
• Serve and enjoy!
• Put 1 cup heavy whipping cream into a chilled bowl. Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer until the cream begins to stiffen.
• Gradually add 3 Tablespoons sugar, one tablespoon at a time. Continue beating until stiff peaks form.
• Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight-fitting lid.
• Whip the egg whites on high speed of an electric mixer using your whisk attachment until fluffy.
• Reduce speed to low and slowly add the sugar one tablespoon at a time until all 5 Tablespoons are added.
• Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone). Return mixer to highest speed and continue beating until stiff peaks form.
• Spread the meringue over the freshly cooked pie and brown under your broiler.Remember to watch it carefully, the meringue will brown and burn before you know it.