Coconut Meringue Shell Recipe
Surprise your family in a pleasant way by whipping up this recipe of Coconut Meringue Shell . The Canadian Coconut Meringue Shell has an unique characteristic of addicting you to it on the first bite. A great Dessert recipe is one like this. The main ingredient in this recipe is Fruits. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
1/3 cup (2 to 3) egg whites
1/8 teaspoon salt
1/4. teaspoon cream of tartar
1 teaspoon lemon juice
1/8 teaspoon almond extract
1 cup sugar
1/3 cup flaked coconut
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.
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.
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