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Coconut-Topped Meringues Infused with Vanilla Bean
Credit:
Hans Gissinger
Recipe Summary
Yield: Makes 6
Ingredients
Ingredient Checklist
5 egg whites, room temperature
Pinch of salt
1/3 vanilla bean, seeds scraped (pod reserved for another use)
2 1/3 cups confectioners’ sugar
1/3 cup unsweetened shredded coconut
Gallery
Coconut-Topped Meringues Infused with Vanilla Bean
Credit:
Hans Gissinger
Recipe Summary
Yield: Makes 6
Gallery
Coconut-Topped Meringues Infused with Vanilla Bean
Credit:
Hans Gissinger
Coconut-Topped Meringues Infused with Vanilla Bean
Credit:
Hans Gissinger
Coconut-Topped Meringues Infused with Vanilla Bean
Recipe Summary
Yield: Makes 6
Recipe Summary
Yield: Makes 6
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 5 egg whites, room temperature
- Pinch of salt
- 1/3 vanilla bean, seeds scraped (pod reserved for another use)
- 2 1/3 cups confectioners’ sugar
- 1/3 cup unsweetened shredded coconut
Directions
Preheat oven to 200 degrees. Line a rimmed baking sheet with parchment. Using a 4-inch round template such as an inverted bowl, draw 6 circles, evenly spaced, on parchment; place, marked sides down, on a baking sheet.
With an electric mixer on medium speed, beat egg whites and salt until foamy. Beat in vanilla seeds. Gradually add sugar; beat until combined. Raise speed to high, and beat until stiff (but not dry) peaks form, about 15 minutes.
Spoon meringue onto each circle (do not smooth tops). Sprinkle about 1 tablespoon coconut over half of each mound. Bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours. Let cool. Meringues can be stored in a single layer in an airtight container up to 2 days.
Reviews (4)
Add Rating & Review
10 Ratings
5 star values:
2
4 star values:
3
3 star values:
3
2 star values:
2
1 star values:
0
Reviews (4)
Add Rating & Review
10 Ratings
5 star values:
2
4 star values:
3
3 star values:
3
2 star values:
2
1 star values:
0
Add Rating & Review
10 Ratings
5 star values:
2
4 star values:
3
3 star values:
3
2 star values:
2
1 star values:
0
10 Ratings
5 star values:
2
4 star values:
3
3 star values:
3
2 star values:
2
1 star values:
0
10 Ratings
5 star values:
2
4 star values:
3
3 star values:
3
2 star values:
2
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 3
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/22/2009
How would this work with Splenda?
Martha Stewart Member
Rating: Unrated
06/22/2009
Most meringues are baked slow and low temps.
Martha Stewart Member
Rating: Unrated
06/21/2009
3 hours of baking at 200 degrees. Basically, you dry them out.
Martha Stewart Member
Rating: Unrated
06/21/2009
3 hours of baking??!!!!
Martha Stewart Member
Rating: Unrated
06/22/2009
How would this work with Splenda?
Rating: Unrated
Most meringues are baked slow and low temps.
Rating: Unrated
06/21/2009
3 hours of baking at 200 degrees. Basically, you dry them out.
3 hours of baking??!!!!
All Reviews for Coconut-Topped Meringues Infused with Vanilla Bean
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut-Topped Meringues Infused with Vanilla Bean
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
