Coconut Meringues (Simple and Clear Recipe)
I don’t make meringues very often, but when I have fresh eggs and some leftover egg whites, I quickly turn to this recipe. I’m drawn to it because I don’t have to do anything complicated – just a bit of patience while whipping the egg whites and baking. When I also have finely shredded coconut, it results in a slightly more interesting version than classic meringues. They have a slightly crunchy texture on the outside and a denser interior. At home, we prefer them plain, but sometimes the kids ask to fill them with jam when I make them in the shape of nests.
Quick Info
Total Time: 1 hour 30 minutes (includes cooling in the oven)
Preparation Time: 15 minutes
Baking Time: 30-40 minutes + complete cooling in the oven
Servings: 25-30 small meringues, depending on shape
Difficulty: Easy
Recipe Type: Quick dessert, for sweet snacks, ideal for leftover egg whites
Ingredients
3 large egg whites (approximately 112 g)
160 g granulated sugar
7 drops of vinegar (lemon juice can also be used)
a pinch of salt
15 g finely shredded coconut
Instructions
1. Start by preparing the egg whites. Let them sit at room temperature, not from the fridge, because they whip better this way.
2. Choose a clean bowl, preferably glass or stainless steel. Wash it, dry it well, and degrease it with a little vinegar on a cloth. This step really matters if I want a perfect meringue.
3. Place the egg whites in the bowl, add the salt, and whip until soft peaks form that hold their shape when the mixer blades are lifted.
4. Begin adding the sugar, two tablespoons at a time. Whip each time until it completely dissolves before adding the next batch. The sugar needs to be well dissolved; otherwise, the meringues won’t be glossy.
5. Add the drops of vinegar (or lemon juice) and continue whipping until you achieve a stiff, glossy meringue that holds its shape on the whisk.
6. Gently fold in the finely shredded coconut with a spoon. Don’t mix too much to avoid losing the air in the mixture.
7. Line a baking tray with parchment paper. Transfer the meringue into a piping bag and form meringues on the paper. I’ve tried various shapes, from nests to “puffs” or hearts, depending on my mood or what the kids want.
8. Place the tray in a preheated oven at 120 degrees Celsius, on the middle rack. Bake for 30-40 minutes. The meringues should feel firm to the touch without coloring too much.
9. Once the oven is turned off, leave the tray inside with the door closed until they cool completely. This way, the meringues retain their texture and won’t become soft or soggy.
Why I Make This Recipe Often
I use this recipe when I have leftover egg whites from other dishes and want something sweet without complicating things in the kitchen. I don’t need expensive or special ingredients. I love that I can change the shape according to my mood. They keep well for a few days in a box, as long as everyone doesn’t eat them all on the first day.
Tips and Variations
Tips
1. The egg whites must be at room temperature.
2. The bowl used should be thoroughly cleaned and degreased with vinegar.
3. The coconut should be finely shredded; otherwise, the mixture won’t be homogeneous, and the meringues may crack.
4. Don’t take the meringues out of the oven while they are still warm, or they may become soft.
Substitutions
1. Vinegar can be replaced with lemon juice, the same amount (a few drops).
2. If you don’t have coconut or don’t like it, you can skip this ingredient. The meringues will still turn out fine.
Variations
1. The shapes are flexible – nests, hearts, simple discs. You can also make small meringues.
2. For nest-shaped meringues, make higher edges so you can fill them once they cool.
Serving Ideas
1. If you make nests or “puff” meringues, they can be filled with whipped cream or fresh fruit.
2. My kids prefer them with plum jam, but any tart jam can be used.
Frequently Asked Questions
1. Can I use powdered sugar instead of granulated sugar?
- I do not recommend it. Granulated sugar dissolves more slowly but gives a glossier and firmer texture to the meringue.
2. What should I do if the meringues become sticky after cooling?
- It was probably too humid in the air, or they weren’t baked enough. Leave them in the oven for another 10-15 minutes at low temperature with the door slightly open.
3. If I don’t have a piping bag, how can I shape the meringues?
- You can use a spoon or a plastic bag with a corner cut off. The shape doesn’t affect the taste.
4. Can I double the recipe?
- Yes, but don’t overcrowd the tray and use two trays if necessary. Baking time may vary slightly.
5. Why do the meringues deflate after baking?
- Either the egg whites weren’t whipped enough, or the sugar didn’t dissolve completely. Make sure to whip the mixture until it is firm and glossy.
Nutritional Values
Estimated for 1 small meringue (out of 30):
Calories: approximately 35-40 kcal
Protein: 0.5 g
Fat: 0.7 g (mostly from coconut)
Carbohydrates: 8 g (mainly from sugar)
Values are approximate. Meringues contain a lot of sugar and little fat, with no gluten or dairy.
Storage and Reheating
Meringues are best stored in airtight containers at room temperature for up to 4 days. Don’t store them in the fridge, as they will quickly become soft. It doesn’t make sense to reheat them, as the texture will be ruined. If they become soft due to humidity, try putting them back in the oven for 5-10 minutes at 90-100°C, with the door slightly open. If they deflate, they won’t return to their original texture. They are best enjoyed fresh.
I don’t make meringues very often, but when I have fresh eggs and some leftover egg whites, I quickly turn to this recipe. I’m drawn to it because I don’t have to do anything complicated – just a bit of patience while whipping the egg whites and baking. When I also have finely shredded coconut, it results in a slightly more interesting version than classic meringues. They have a slightly crunchy texture on the outside and a denser interior. At home, we prefer them plain, but sometimes the kids ask to fill them with jam when I make them in the shape of nests.
Quick Info
Total Time: 1 hour 30 minutes (includes cooling in the oven)
Preparation Time: 15 minutes
Baking Time: 30-40 minutes + complete cooling in the oven
Servings: 25-30 small meringues, depending on shape
Difficulty: Easy
Recipe Type: Quick dessert, for sweet snacks, ideal for leftover egg whites
Ingredients
3 large egg whites (approximately 112 g)
160 g granulated sugar
7 drops of vinegar (lemon juice can also be used)
a pinch of salt
15 g finely shredded coconut
Instructions
1. Start by preparing the egg whites. Let them sit at room temperature, not from the fridge, because they whip better this way.
2. Choose a clean bowl, preferably glass or stainless steel. Wash it, dry it well, and degrease it with a little vinegar on a cloth. This step really matters if I want a perfect meringue.
3. Place the egg whites in the bowl, add the salt, and whip until soft peaks form that hold their shape when the mixer blades are lifted.
4. Begin adding the sugar, two tablespoons at a time. Whip each time until it completely dissolves before adding the next batch. The sugar needs to be well dissolved; otherwise, the meringues won’t be glossy.
5. Add the drops of vinegar (or lemon juice) and continue whipping until you achieve a stiff, glossy meringue that holds its shape on the whisk.
6. Gently fold in the finely shredded coconut with a spoon. Don’t mix too much to avoid losing the air in the mixture.
7. Line a baking tray with parchment paper. Transfer the meringue into a piping bag and form meringues on the paper. I’ve tried various shapes, from nests to “puffs” or hearts, depending on my mood or what the kids want.
8. Place the tray in a preheated oven at 120 degrees Celsius, on the middle rack. Bake for 30-40 minutes. The meringues should feel firm to the touch without coloring too much.
9. Once the oven is turned off, leave the tray inside with the door closed until they cool completely. This way, the meringues retain their texture and won’t become soft or soggy.
Why I Make This Recipe Often
I use this recipe when I have leftover egg whites from other dishes and want something sweet without complicating things in the kitchen. I don’t need expensive or special ingredients. I love that I can change the shape according to my mood. They keep well for a few days in a box, as long as everyone doesn’t eat them all on the first day.
Tips and Variations
Tips
1. The egg whites must be at room temperature.
2. The bowl used should be thoroughly cleaned and degreased with vinegar.
3. The coconut should be finely shredded; otherwise, the mixture won’t be homogeneous, and the meringues may crack.
4. Don’t take the meringues out of the oven while they are still warm, or they may become soft.
Substitutions
1. Vinegar can be replaced with lemon juice, the same amount (a few drops).
2. If you don’t have coconut or don’t like it, you can skip this ingredient. The meringues will still turn out fine.
Variations
1. The shapes are flexible – nests, hearts, simple discs. You can also make small meringues.
2. For nest-shaped meringues, make higher edges so you can fill them once they cool.
Serving Ideas
1. If you make nests or “puff” meringues, they can be filled with whipped cream or fresh fruit.
2. My kids prefer them with plum jam, but any tart jam can be used.
Frequently Asked Questions
1. Can I use powdered sugar instead of granulated sugar?
- I do not recommend it. Granulated sugar dissolves more slowly but gives a glossier and firmer texture to the meringue.
2. What should I do if the meringues become sticky after cooling?
- It was probably too humid in the air, or they weren’t baked enough. Leave them in the oven for another 10-15 minutes at low temperature with the door slightly open.
3. If I don’t have a piping bag, how can I shape the meringues?
- You can use a spoon or a plastic bag with a corner cut off. The shape doesn’t affect the taste.
4. Can I double the recipe?
- Yes, but don’t overcrowd the tray and use two trays if necessary. Baking time may vary slightly.
5. Why do the meringues deflate after baking?
- Either the egg whites weren’t whipped enough, or the sugar didn’t dissolve completely. Make sure to whip the mixture until it is firm and glossy.
Nutritional Values
Estimated for 1 small meringue (out of 30):
Calories: approximately 35-40 kcal
Protein: 0.5 g
Fat: 0.7 g (mostly from coconut)
Carbohydrates: 8 g (mainly from sugar)
Values are approximate. Meringues contain a lot of sugar and little fat, with no gluten or dairy.
Storage and Reheating
Meringues are best stored in airtight containers at room temperature for up to 4 days. Don’t store them in the fridge, as they will quickly become soft. It doesn’t make sense to reheat them, as the texture will be ruined. If they become soft due to humidity, try putting them back in the oven for 5-10 minutes at 90-100°C, with the door slightly open. If they deflate, they won’t return to their original texture. They are best enjoyed fresh.