Coconut Meringues

Serving Size : 24-30 depending on size

Ingredients

• 6 egg whites                                                      

• pinch of salt

• 1 ½ cups caster sugar

• 2 tsp cornflour

• 1 tsp white vinegar

• 1 cup shredded coconut

• 1 tsp vanilla extract

Method

1. Preheat oven to 160’C

2. Line trays with baking paper

3. Beat egg whites in electric mixer until they are glossy and form stiff peaks

4. With the mixer still running, slowly add the sugar one spoonful at a time, beating well after each addition

5. Beat in the cornflour, salt and vinegar for a few seconds

6. Using a spatula, fold through the vanilla and coconut taking care not to over mix

7. Drop large spoonfuls onto the lined baking trays, leaving space between them to dry out

8. Bake at 120’C for one hour, reduce temperature to 100’ C for 2 hours

9. Turn oven off and leave meringues to cool

10. Store in an airtight container