COCONUT MERINGUE CAKES
Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing desserts. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 9h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 175 degrees. Line 4 baking sheets with parchment. Trace nine 3 1/2-inch circles onto each sheet. Turn parchment marked-sides down.
- Heat sugar, egg whites, and salt in a heatproof bowl set over (not in) a pan of simmering water, whisking constantly, until warm to the touch and sugar is dissolved, about 3 minutes. Remove bowl from heat. Whisk on medium-high speed until peaks are stiff and glossy, about 4 minutes. Beat in food coloring.
- Dab meringue under corners of parchment to hold in place. Spread 3 heaping tablespoons meringue within edges of each traced circle. Sprinkle 1 teaspoon coconut each over 12 of rounds.
- Bake until meringues are dry but not taking on any color and can be easily pulled off parchment, 1 1/2 to 2 hours. Let cool completely on sheets on wire racks.
- Form 1/4-cup scoops of sorbet into 3-inch disks, using your hands or a small offset spatula. Place a sorbet disk on a plain meringue. Top with a second plain meringue and a second sorbet round, then end with a coconut-sprinkled round. Transfer to a parchment-lined baking sheet and freeze, at least 5 hours and up to 1 day. Repeat with remaining meringues and sorbet.
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Qudrat Khan
[email protected]I'm so glad I found this recipe. These cakes are amazing!
Alc X Gamer
[email protected]I can't wait to try making these cakes with different flavors of meringue.
Ashiru Medinat
[email protected]These cakes are perfect for any occasion.
Michael Wright
[email protected]I'm not a big fan of coconut, but I still enjoyed these cakes. The meringue topping is amazing!
mdalif hossain
[email protected]These cakes are so delicious! I'll definitely be making them again.
Naresh Bista
[email protected]I used a different type of coconut than the recipe called for, and the cakes still turned out great.
Shawn Wingert
[email protected]I had some trouble getting the meringue to stiffen, but I eventually got it right. The cakes turned out great!
michael pusey
[email protected]These cakes are a little time-consuming to make, but they're definitely worth the effort.
Kiana Obinna
[email protected]I made these cakes for a party and they were a huge success. Everyone loved them!
Stuart William
[email protected]The recipe was easy to follow and the cakes turned out beautifully.
Gabriella Solomons
[email protected]I love the combination of coconut and meringue in these cakes. They're the perfect summer dessert.
Jamarion Moore
[email protected]These coconut meringue cakes were a hit! They were light and fluffy, with a crispy meringue topping. The coconut flavor was delicate and not overpowering.