It’s been a really busy week for me and I haven’t had anywhere near the time I need in the kitchen. Cooking for me is a need in the same way writers need to write and artists need to paint. I’m just not happy unless I have that creative outlet. We had old friends from southern Australia visit this week and because it’s June we ate hefty wintery food and I wanted a light dessert that wouldn’t be filling. Meringue is really versatile and my guests say it’s like eating sweet air.
I’d made fresh strawberry ice cream and I had egg whites left over and that always spells meringue at our house. I decided to make rectangles because I have this lovely rectangular plate and I wanted to use it. Never mind that the size of my meringues were larger than would look good on the plate, it was still a good idea. A round plate did just fine. Next time I’ll measure the plate!
My meringues are only room temperature egg whites and caster or superfine sugar – that’s it. Whip the egg whites til foamy and then add the sugar very slowly and beat until you rub some of the mixture between your fingers and there’s no gritty sugar left. Then shape into layers on baking paper and bake in a low oven til they’re crunchy on the outside and moist and fluffy on the inside.
I have visited some wonderful blogs this week and want to share them with you. Veronica’s Cornucopia has a delicious Pound Cake made with Condensed Milk and I can’t get this recipe out of my head. I will have to make it soon or I won’t get any sleep. For thirsty people who love watermelon and pomegranate, Chef in Disguise posted a recipe called Watermelon Pomegranate Dream that puts these two flavors together brilliantly. Finally, if you’re a raspberry lover and a blueberry lover like I am, then you won’t be able to resist Blissfully Delicious’ Fresh Berry Tart. The berries sit on lovely pastry cream and would be perfect for a summer night’s dessert.
- 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
- Preheat oven to 250°F - 120°C
- Trace rectangles on 3 pieces of parchment or greaseproof paper, invert to line baking sheets.
- Beat egg whites until foamy
- Begin adding sugar in a very slow stream until all is incorporated
- Continue beating until meringue is glossy and you can't feel sugar when you rub some of the meringue between your fingers
- Following the tracing lines on the baking sheets make three triangles and smooth the top
- 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
- When baked the meringues should sound hollow when gently tapped.
- Place on a cooling rack.
- 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.
- Remove baking paper from one meringue and place on serving dish.
- Add whipped cream to the top and sprinkle coconut over the top.
- Repeat with layers 2 and 3
- Finish by sprinkling the top with chocolate and garnish with berries.
Yes, you are a big liar! LOL! But that’s the way I treat desserts, really. They’re calorie-free b/c otherwise, how could I justify eating as many as I do? Bwahahahaha! This meringue is so pretty–I love your artistic touches on top with chocolate and berries. And thanks for the shout out! BTW, is there a way I can subscribe by email to your blog? It’s the only way I read blogs b/c I don’t use a reader or ever check my favorites.
I know someone, who would be very happy if I managed to make your recipe… Somehow my old oven doesn’t like meringues and they are always too flat/too dry/too raw inside… I will have to content myself with admiring your job!
YUM. You’re so lucky you’re allowed to make this. You see, I have a fridge full of fresh berries that are desperate to be thrown on top of a pavlova but my weirdo kids won’t let me. They hate meringue. Have you ever heard of such nonsense?!
On my goodness! This is incredible and looks hard to make but I think you nailed it! Magnificent!!!
This sounds delicious, coconut in anything is great. And I think it probably has some calories:)
I also have tons of egg whites from making about 5 batches of ice-cream the past couple of months; and my hubby has been hinting that the next dessert I should make should be meringue 😉 Yours looks fantastic!
Maureen, you are so tempting me! I am going through a coconut phase (not sure why :P) but also have a whole container of egg whites to use too! This looks wonderfully good!
Aww thank you so much!! And this looks deeelish by the way!!
Absolutely pure perfection in my book. Life couldn;t get any better than a meringue loaded down with sweet cream and coconut. Coconut has to be my all time favorite flavor. I add it to everything including my choc chip cookies! Divine girl- great job
Veronica: yes I lied, it’s filled with sugary calories but oh so worth it.
Sissi: these meringues should be dry to the touch outside and moist and fluffy inside. These are not rock hard meringues.
Ruby: you have wacky kids 🙂
Maris: these are so easy to make it’s not funny. If you can whip egg whites and then whip cream you can make a meringue.
Three-cookies: yes, sadly, but if you break the meringue up the calories fall out. Someone told me that and I’m going with it.
Lorraine: please make anything and photograph it. I LOVE your work.
How fun and pillowy this looks! Great job!
I just want to shove my face in that.
Love your creations! I don’t have as much of a need to cook like you do but this sure looks good. Looks almost good to sleep on 😀
you don’t understand I watnted to stick th efinger through the screen and lick it. Love anything meringue and coconut is in my blood!
Delicious. Super Super delicious.
Looks like the perfect ending to a great meal. Thanks for the links too! Can’t wait to check those out.
This looks like a lovely dessert! I sure don’t mind a slice. 🙂
Better to have a meringue that’s too big for the plate than one that’s too small for the tummy. GREG
this looks AMAZING. wowow. who got to eat all of the meringue?
I love meringue! Was not always the case, but I grew to really like the stuff at culinary school. Of course, you could go ahead and dry them all the way and have a nice crispy cookie!
Oh and for the record, there’s not a single calorie in any of it! hehehe….
OK, so your dessert probably has some calories :-), but who cares because it looks fabulous. Love that it is already gluten-free. No need for me to make any adjustments!
Yummmmmm! I love meringues… I can’t resist it! This dessert looks super yummy Maureen!
Hmmmm! I have never made meringue or even a cake…. This looks so delicious Maureen! I hope to be able to bake a cake like this so I don’t have to just drool and watch. 😉
We are following your blog, it is wonderful and very well done congratulations.
Glorinha and Rogerio Rinaldi
Creators earring Like
http://sbrincos.blogspot.com
bjs.
What a beautiful meringue!! I have NEVER been able to get one to look like that!!
Thank you for always visiting my site. I appreciate it. I am always a few weeks behind seeing everyone elses’. I do them in big spurts….
Have a great weekend!
Holy moly would you look at this gorgeous creation! A great use for leftover egg whites.
Oh and your comment about being asked if you were Canadian made me laugh. We Canadians get highly offended if someone asks if we’re American, but it’s really only an inferiority complex! 😉
I could eat this whole thing. How perfectly delightful! I love your guest’s description of “eating sweet air”. You have some very creative guests!
This looks great! I just love how light and summery this is =)
good links good dessert = good good!
I loved this dish and its uniqueness. You have a fantastic blog and would love to visit here again for more. Happy blogging!!
This looks absolutely delicious
I love anything with coconut. i’m going to try your recipe someday!
Like eating sweet air – what a great description of meringue. Love the coconut layers in the cream. Another orgasmic dessert!
Oh wow! Love this. So light and sweet. So perfect. Well done. 🙂 5 stars!
Anything with coconut is good in my book! Happy Baking!
wow this looks amazing love meringue thanks for the kind words on the baby
Rebecca
Dear Maureen, This is so very!!! creative. I bet it was light and very delicious. I love meringue so I am sure I would just love this. Have a wonderful, blessed weekend. Catherine xo
I hope I can copy your recipe into reality.Thanks for the post.
Wow! That looks incredible! What beautiful meringue. Yum!
I have always been interested in making a meringue stack, or even meringue cookies….but still haven’t…I need to get on that! You make this look way too good, and sound mouth watering:-) Just beautiful:-)
BTW – Almost bought a Moravian Sugar Cake yesterday bc of your blog comment on my blog! They look really good:-)
Hugs, Terra
Terra, the first time I had Moravian Sugar Cake I thought the angels were gonna come down any minute. It was a sugar rush like I hadn’t had before (or since!). I should try to make one and post it here. Thanks for the encouragement.
This looks amazing and I bet it tasted as great as it looks! Meringue and I just do not get along! Sigh.
Your pics look great! My meringues never look that pretty, they worked better when I lived in Seattle, for some reason here they don’t turn out as well. Your recipe look yummy!
I’ve never made meringue before but yours looks gorgeous and delicious! I’d like to sample some of it. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
Thank you so much for the shout out..
and I love your meringue stack..I don’t know wht meringue intimidates me so much!
it look so yummy and inviting I really need to make me some
Mmmmm I would make something like this all the time (and damn the egg yolks) if only I wasn’t the only one in my house to love meringue! Gorgeous!
Love this