Toasted Coconut Mini Pavlovas 

with coconut custard 

1

VIEW MORE

Step 1

Preheat oven to 200 degrees. Line 2 large baking sheets with parchment paper or silicone baking mats.

1

VIEW MORE

Step 2

Combine the egg whites, cream of tartar & salt. Whisk for about 1-2 minutes until frothy; gradually stream in ⅔ cup sugar. Whisk until shiny & thick, about 2-3 more minutes.

1

VIEW MORE

Step 3

Add the vanilla & coconut extracts; beat well. Meringue should form a stiff "peak" that holds its shape when whisk is dipped in and flipped.

1

VIEW MORE

Step 4

Sprinkle in the remaining ⅓ cup of sugar; gently fold it in to the meringue, being careful not to deflate.

1

VIEW MORE

Step 5

Fit a piping bag with an open star tip, then fill with meringue. Pipe 2 inch swirls as the "floor" of your cup, then pipe a "wall" on top of the base.

1

VIEW MORE

Step 6

Sprinkle meringues with toasted coconut flakes, if desired. Bake for 2 hours until dry & crisp, but not browned. If possible, turn off the oven & allow them to sit for 3 to 4 more hours before removing.

1

VIEW MORE

Step 7

Make the custard (see post)  and fill each meringue cup.  Drizzle with melted chocolate if desired.