Coconut Farm Meringues Recipe With Superfine

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.

COCONUT ALMOND MERINGUES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
• In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
• Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.

COCONUT MERINGUE AND WARM WINTER FRUITS

Steps:

• Preheat oven to 250 degrees.
• In the bowl of stand mixer, combine egg whites and lemon juice. Whip the whites to soft peaks, adding 1 cup of sugar while whipping. Continue to whip to stiff, but not dry, peaks while adding remaining sugar and coconut.
• Place mixture in a pastry bag with a star tip. On a parchment lined cookie sheet, pipe out 3-inch circles or ovals. Bake for 1 hour, turn off oven and leave meringues in oven to dry for 6 hours or overnight.
• Heat butter in skillet. Add pears and apples and saute just until fruit begins to caramelize. Add figs, apricots and raisins. Add syrup and liquor and cook for 2 minutes more. Add almonds. Cool slightly and serve in meringue shells.

COCONUT CREAM PIE WITH MERINGUE

Steps:

• Make the crust: In a large bowl, combine flour and salt. Cut margarine and butter into small pieces and add to bowl. Working quickly using a knife or pastry blender, cut flour and fat together until mixture resembles a coarse meal. Sprinkle water over surface, mixing it quickly just until dough forms a smooth ball. Flatten dough into a disc. Refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. Roll one piece chilled dough on a floured surface to a thickness of 1/8 inch and fit it into a 9-inch pie pan (refrigerate the other piece of pastry for another occasion). Fold over edges and pinch all around. Line pastry with parchment paper and weigh it down with dried beans or pebbles. Blind-bake for 20 minutes.
• Remove paper and weights. Return crust to oven to bake for 5 more minutes or until light golden-brown.
• Make the filling: In a bowl that will fit over a pan of boiling water (or in a double boiler), combine the flour, 1/2 cup sugar, and 1/8 teaspoon salt. Heat milk in a heavy saucepan over medium-high heat until small bubbles appear at the edges. Using a whisk to stir, pour scalded milk into flour mixture and cook over medium heat until it thickens, 3-4 minutes.
• In a large bowl, whisk together egg yolks and add 1/2 cup hot custard mixture. Whisk egg yolk mixture back into custard (still on the stove top). Blend in butter and vanilla. Cook 6 minutes more. Remove from heat. Fold in 1 cup coconut.
• Spoon custard filling into the cooked piecrust. Smooth it out evenly. Chill thoroughly, until set.
• In a large bowl, whip egg whites until stiff. Add superfine sugar, pinch of salt, and 1/8 teaspoon cream of tartar and continue to whip for 2 minutes until glossy and stiff peaks are formed.
• Spread meringue over filling. Torch with kitchen blow torch or broil until meringue is lightly browned.

CHOCOLATE COCONUT MERINGUES

Steps:

• Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
• Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
• Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.

COCONUT MERINGUE SLICES

Steps:

• Heat oven to 160c (325f) gas mark 3.
• Grease and line a tin 28x18cm (11x17inch).
• Cream margarine and sugar, beat in egg yolks, milk and essence.
• Fold in the flour and the salt and spread in the tin.
• Beat egg whites stiffly, fold in sugar and coconut.
• Spread mixture over base and sprinkle with cherries and nuts.
• Bake for about 45 min. Cut into slices when cool.

COCONUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
• Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
• To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
• Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

COCONUT CREAM MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
• Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

FAVORITE COCONUT MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

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.

MERINGUE

Steps:

• Whip the whites and cream of tartar until soft peaks form gradually adding 1 tablespoon of sugar at a time.Beat a couple of minutes.