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!
Ingredients
Meringue
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
Filling
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
Directions:
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.
Serves 8
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.
BY GL ON 6/14/2011 9:00:00 AM
POSTED IN recipes, summer recipes, pie, spring recipes