Thursday, 11 September 2014

Chocolate and Coconut Dipped Meringue Buttons

Meringue Buttons:


2 Egg Whites
110 Grams Icing/fine Sugar
Pinch Salt
3 Drops Food coloring (to match the fruit)
1-2 Tablespoons Lemon or Lime or Orange Zest

About 3 Tablespoons of the Chocolate Shell recipe

1/4 Cup Sweetened and lightly toasted Coconut

Special Tools:

Piping bag, and a tip
Electric mixer of some variety


Preheat oven to 250°F.

Line a large baking sheet with parchment paper.

In a stand mixer or with an electric mixer beat the egg whites and a pinch of salt until they turn white and start to fluff up. Add the sugar about 1 tablespoon at a time, mixing well between additions.

Continue to beat egg whites and sugar until stiff peaks form. Drop in a few drops of food color and just fold in to leave a marble effect.

Transfer meringue to piping bag  fitted with a large star tip.

Pipe buttons onto the parchment paper lined baking sheet, about an inch in diameter.

Bake meringues in preheated oven for 30 minutes.  Rotate pan, reduce heat to 210°F. 

Bake an additional 30 minutes.

Once baked, transfer to cooling rack and allow to cool to room temperature. Transfer to freezer for about 30 minutes.

Pour the chocolate shell into a small high sided container and the coconut into a small bowl.

Dip the chilled meringues into the chocolate shell sauce followed by the coconut, place on a sheet of parchment paper to set.



These are seriously addictive levels of awesine for a cookie.

Other Places:

What was cooking one year ago?

Meat Loaf

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