Meringues are much easier to make than you might think. In this recipe, a simple meringue batter is combined with desiccated coconut and almond extract for a deliciously nutty treat.
- 2 egg whites
- 85g icing sugar
- 1/8 tsp. cream of tartar
- 4 tbsp. desiccated coconut
- 1/4 tsp. almond extract
Preheat oven to 120C. Grease a tray and add a sheet of greaseproof paper - greasing the tray means that the meringue won't fall off the tray.
In a bowl, whisk the egg whites and cream of tartar. with an electric mixer until soft peaks form. Gradually add the sugar, 2 tbsp. at a time, making sure that the sugar is dissolved before adding any more. Keep whisking until stiff peaks form - this means that when you lift the mixer out of the egg whites, the peaks should stay straight and tall without flopping over.
Gently fold in the coconut and almond. When combined, drop the mix by the teaspoonful onto the baking tray. Bake for 1 hour, then take out of the oven and leave to cool on a wire rack - or, serve warm.