Today is my last little offering for afternoon tea week. We’ve had mini jam cups, a cheeky sip or two of a g & tea and now we have passion meringues with coconut cream.
Because everyone likes a meringue, don’t they? Especially when they are slightly chewy in the middle and melt in your mouth.
Anointed with whipped coconut cream and tart passion fruit, these will make a lovely addition to any table, afternoon tea or otherwise.
I haven’t sweetened the passion fruit as I wanted the sourness to off-set the sweetness of the meringue and the cream, but if you feel that pure unadulterated passion fruit is too much for you, feel free to add a pinch of sugar or so.
Simple and cloud like, these are a real crowd pleaser! Like individual pavlovas . . . !
Passion Meringues with Coconut Cream
Ingredients:
- 1 x 400ml can of coconut milk
- 2 large egg whites
- pinch of salt
- 150g caster sugar, aka superfine sugar
- 1/4 tsp vanilla extract + 1/2 tsp for the coconut cream
- 1 tsp coconut sugar, or caster sugar
- 2 – 3 passion fruit
Method:
- The day / night before you want to make these place the can of coconut milk upside-down in the fridge.
- Pre-heat the oven to 140 Celsius / 120 fan / 275 Fahrenheit. Line a large baking sheet with non-stick baking paper.
- Place the egg whites and salt in a clean bowl. Whisk until they start to form soft peaks.
- Gradually add the sugar, whisking well in-between each addition, until you have a stiff, glossy mixture.
- Beat in the vanilla extract.
- Scrape the meringue mixture into a piping bag fitted with a serrated nozzle.
- Pipe rounds of meringue approximately 7cm in circumference onto the prepared baking sheet. Don’t place them too close together as they will puff up a little when baked.
- Bake for 30 minutes then turn off the oven, open the door a little and leave to cool completely in the oven.
- Remove the can of coconut milk from the fridge and turn it the right way up. Open it and pour off the water. Scoop the solid part into a bowl.
- Add the vanilla extract and sugar to the coconut cream and whip until light and fluffy. Store in the fridge until needed.
- To assemble – place a meringue on a plate and top with a dollop of the coconut cream (you could pipe it if you wanted to be really fancy) and then spoon over some passionfruit. Serve straight away to avoid soggy meringues.
© The Pink Rose Bakery 2015
The Pink Rose Bakery 