FAB UP YOUR LIFE
Strawberry-coconut marshmallow-y meringue
OK, OK. We’ve been talking up summer for weeks now, and with the soaring high temps, it might as well be the hottest time of the year. Technically, though, it’s still spring—but not for long! Say sayonara to the season with a delish dessert that’s perfect for parties or simple dinners with the fam.
Whip up this recipe from Janice Cole’s Chicken and Egg, in stores now!
4 egg whites
Pinch of salt
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup sugar
3/4 cup sweetened shredded coconut
1 cup heavy (whipping) cream
1/4 cup plain nonfat yogurt
1 1/2 tablespoons sugar
2 1/2 cups halved fresh strawberries, or quartered if large
To make the meringue: Preheat the oven to 300ºF. Line a baking sheet with parchment paper. With a pencil, draw a 6-inch circle in the center of the parchment paper, using a bowl as a guide. Turn the parchment paper over so the outline of the circle shows through but won't touch the meringue.
Beat the egg whites with the salt in a large bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the cornstarch, lemon juice, and vanilla and continue beating until firm peaks form. With the mixer running, very slowly beat in the sugar (this should take about 1 to 1 1/2 minutes). Continue beating until the egg whites are stiff and glossy and the sugar has dissolved. Gently fold in 1/4 cup of the coconut.
Pile the meringue in the center of the parchment circle and spread to the edges of the circle (it will puff and expand as it bakes to about 8 inches in diameter). Gently smooth the top and sides of the meringue. Sprinkle the top and sides with the remaining 1/2 cup of coconut.
Bake for 45 to 50 minutes or until the coconut is golden brown and the meringue is firm on the outside. Slide the meringue and parchment paper onto a wire rack and cool completely. Gently peel off the parchment paper.
To make the filling: Beat the heavy cream in a medium bowl with an electric mixer at medium speed until soft peaks form. Add the yogurt and sugar. Continue beating until firm, but not stiff, peaks form. Pile the cream in center of the cooled meringue; top with the strawberries.
Note: The meringue can be baked up to 2 days ahead of time and stored in an airtight container. To keep the meringue as crisp as possible, assemble the cake with the filling right before serving.
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