Coconut Meringue Shell
|Egg whites||1⁄3 Cup (5.33 tbs) (2 To 3 Egg Whites)|
|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)|
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 325Â°F 40 to 45 minutes, or until crisp and very lightly browned.