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Coconut meringue nests
30 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 162
  • Fat about 5g
  • Carbohydrates about 26g
  • Protein about 2g
This is needed
This is needed for 8 piece
Meringue nests
  • 100 g finest sugar
  • 1 pinch salt
  • 2 fresh egg white
  • 1 organic lemon, use a little grated zest and 1 tsp of juice
  • 4 tbsp coconut flakes
Custard
  • 2.5 dl orange & passion fruit juice or multi fruit juice
  • 2 fresh egg yolks
  • 1.5 tbsp cornflour
  • 2 tbsp lemon juice
  • 60 g sugar
  • 1 tbsp butter
  • some sugar eggs
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And that's how it's done
And that's how it's done
Meringue nests
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remaining sugar, lemon zest and juice, continue to beat until the mixture is fine-textured, glossy and very stiff. Carefully mix in the coconut flakes. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe 8 nests (each approx. 6 cm in diameter) onto a baking tray lined with baking paper.
Bake/dry
Place the meringues in the lower half of an oven preheated to 120°C, reduce the heat to 100 °C and allow to dry out for approx. 1½ hrs. Then turn off the oven and leave the meringues to cool with the oven door open.
Custard
In a pan, whisk the fruit juice with all the other ingredients up to and including the sugar. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, add the butter and continue whisking for approx. 2 mins. Pour the cream into a bowl through a sieve, leave to cool, then cover and chill for approx. 45 mins. Stir the custard until smooth, pour into the meringue nests.