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Coconut Meringues with fresh fruit
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Ingredients:
  • 1 lime
  • 1 pawpaw, de-seeded, peeled and cut into 2cm cubes
  • 2 mandarins, peeled, divided into segments
  • 1 small pineapple, peeled, cut into small wedges
  • 300mls thick cream
  • 13.60 gm shredded or desiccated coconut
  • 4 egg whites
  • 150g (2/3 cup) caster sugar
Instructions:
  • Preheat your oven to 180°C.
  • Prepare 3 sheets of non-stick baking paper to line 3 baking trays by cutting them to fit. Draw 2 circles (each 12cms in diameter) on each sheet using a pencil, then place the paper on the trays with the pencilled side facing down.
  • Spread coconut on a baking tray and toast in the oven until golden. Let it cool. Lower oven temperature to 100°C. Use electric beaters to whisk egg whites into soft peaks. Gradually add sugar, one spoonful at a time, whisking well after each addition, until mixture is thick, glossy, and stiff peaks form.
  • Carefully incorporate the cooled toasted coconut into the meringue mixture by gently folding it. Use a spatula or the back of a metal spoon to spread the meringue mixture into 1.5cm-thick discs on the lined baking trays, using the circles as a reference point.
  • Bake at a low temperature for 1 1/2-2 hours until crisp and dry. For the perfect meringues, avoid browning by using this slow baking method. Store in an airtight container for up to 2 days in a cool, dry spot.
  • Use a vegetable peeler to carefully remove the lime rind, making sure to discard any white pith. Slice the rind into thin strips and squeeze out the lime juice.
  • In a bowl, mix the pawpaw, mandarin, and pineapple together, then drizzle with lime juice and gently toss.
  • Spread the creamy filling evenly over the meringue discs, then layer on the fresh fruit and garnish with strips of lime rind for a beautiful presentation.

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