Meringue Stack with Cream and Coconut
Prep time
Cook time
Total time
This is a summery dessert that's so light it probably doesn't have calories at all. (and I'm probably a liar)
Recipe type: dessert
Serves: 8
  • 3 large egg whites at room temperature
  • 1 cups superfine (caster sugar)
  • 1½ cups whipping cream
  • 1 tbs powdered (icing) sugar
  • ¼ cup coconut
  • 1 tsp vanilla extract
  • chocolate flakes
  • berries for garnish
  1. Preheat oven to 250°F - 120°C
  2. Trace rectangles on 3 pieces of parchment or greaseproof paper, invert to line baking sheets.
  3. Beat egg whites until foamy
  4. Begin adding sugar in a very slow stream until all is incorporated
  5. Continue beating until meringue is glossy and you can't feel sugar when you rub some of the meringue between your fingers
  6. Following the tracing lines on the baking sheets make three triangles and smooth the top
  7. Place the meringues in the oven for 10 minutes and then reduce the heat to 225°F - 100°C and bake for another 40 to 45 minutes. Watch them if your oven thermometer is a bit dodgy because you want the meringues to stay white
  8. When baked the meringues should sound hollow when gently tapped.
  9. Place on a cooling rack.
  10. Whip cream until soft peaks form and then add the powdered sugar and vanilla and beat until cream isn't runny but not stiff. You don't want butter.
  11. Remove baking paper from one meringue and place on serving dish.
  12. Add whipped cream to the top and sprinkle coconut over the top.
  13. Repeat with layers 2 and 3
  14. Finish by sprinkling the top with chocolate and garnish with berries.
Recipe by Orgasmic Chef at