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Coconut Meringue Shell

Canadian.Recipes's picture
Ingredients
  Egg whites 1⁄3 Cup (5.33 tbs) (2 To 3 Egg Whites)
  Salt 1⁄8 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Lemon juice 1 Teaspoon
  Almond extract 1⁄8 Teaspoon
  Sugar 1 Cup (16 tbs)
  Flaked coconut 1⁄3 Cup (5.33 tbs)
Directions

Beat egg whites until frothy.
Beat in the salt, cream of tartar, lemon juice, and extract; gradually add sugar, beating constantly until stiff peaks are formed.
Reserve about 2/3 cup meringue; set aside.
Fold coconut into remaining meringue.
Spread over bottom and up sides of a lightly greased 9-inch pie pan.
Using a pastry bag and star decorating tube, pipe the reserved meringue around top edge of shell, forming rosettes.
Bake at 325°F 40 to 45 minutes, or until crisp and very lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Interest: 
Party

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