Coconut mini Pavlovas
With MEGGLE Creme Patisserie Sweetened
Ingredients
| 6 | Egg whites |
| a pinch of | Salt |
| 300 g | Icing sugar |
| 2 TBSP | Coconut pudding powder or corn starch |
| 1,5 TSP | White wine vinegar |
| 300 ml | MEGGLE Creme Patisserie Sweetened |
| 2 TBSP | Granulated sugar |
| 1 TSP | Vanilla extract |
| 2 TBSP | Grated coconut |
| Blueberries | |
| Blackberries | |
| Desiccated coconut chips for garnish |
Preparation
Step 1
- Take a big baking pan (or two pans, if needed) and line it with baking parchment. Heat the oven to 120°C.
Step 2
- Whisk the egg whites with a pinch of salt until fluffy and start adding the icing sugar little by little.
- Continue to beat for another 10 minutes until stiff, then add the coconut pudding power/corn starch and vinegar.
- You can draw small circles on the baking sheet as a guide and spoon the mixture onto the baking parchment(you can also use a pastry bag to make circles).
- Make a dimple in the center of each meringue to fill later with the cream.
Step 3
- Bake in a preheated oven for 75-80 minutes.
- Turn off the oven and leave the meringues to cool completely in the oven with the door slightly open.
Step 4
- For the filling, combine MEGGLE Creme Patisserie Sweetened with the granulated sugar and vanilla extract and then fold in the grated coconut.
- Spoon the mixture onto the meringues (you may also use a pastry bag) and garnish with berries and coconut chips.
- Sprinkle with icing sugar if desired.