Coconut Snowballs
Crispy on the outside and tender within, these meringue snowballs are filled with strawberry jam and melt in your mouth.
Ingredients
Egg whites
3
Cream of tartar
⅛ tsp
Granulated sugar (added in stages while whipping)
100 g
Coconut flakes
90 g
Salt
a pinch
Strawberry jam (for filling)
3 tbsp
Instructions
1
Whip the egg whites
Preheat the oven to 175°C (350°F / Gas mark 4). Line a baking sheet with parchment paper. Whip the egg whites with the cream of tartar until soft peaks form. Add the granulated sugar in three additions, beating for about 1 minute between each, until stiff peaks form.
2
Fold in the coconut
Gently fold the coconut flakes and salt into the meringue.
3
Pipe and bake
Using a piping bag fitted with a 1 cm round tip, pipe 1 cm diameter rounds onto the prepared baking sheet. Bake for 8 to 10 minutes, then transfer the parchment with the meringues onto a cooling rack and peel off the meringues.
4
Fill and store
Spread strawberry jam on the bottom of half the meringues and sandwich them with the remaining halves. Unfilled meringues can be stored in an airtight container for 5 to 7 days.
