Coconut Flavoured Meringue Recipe - Cooking Index
|1 packet||Mango & Passion Fruit Coulis|
|1 1/4 teaspoons||6.3ml||Cornflour|
|splash||vanilla essence & white wine vinegar (combined together to a paste)|
|8 oz||227g||Caster sugar|
|3 oz||85g||Desiccated coconut|
|1/2 pint||Double cream|
Preheat the oven to 150c/Gas2. Line a baking tray with non stick baking paper. Whisk egg whites into soft peaks, then whisk in sugar, about 1 dessert spoon at a time, with a little of the cornflour mixture at each addition. Fold in the coconut.
Bake for about 50 minutes until crisp on the outside but still soft inside. Remove from oven and cover loosely with a clean tea-towel or foil for 15 minutes.
Whisk cream until it holds its shape then fold in about 1/2-3/4 bottle of Turn the meringue out onto a large sheet of greaseproof paper, on a clean work surface, and carefully peel back the baking paper.
Leave it to go cold then spread over a thick layer of the flavoured cream. Use the paper to help you gently roll up the roulade from one of the shorter ends and transfer it to a plate to serve. Swirl the remaining coulis over the roulade or hand it round separately.
7.4 (5 votes)
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