Coconut and Chocolate Meringues with Salted Macadamias

Coconut and Chocolate Meringues with Salted Macadamias

Alice Medrich

Alice Medrich

October 23rd, 2017

https://simplefeast.com/chefscatalog

Coconut and Chocolate Meringues with Salted Macadamias

Makes 45 Meringues
2 hours 5 minutes total time
35 minutes active time
Intermediate, Kid Friendly

Talk about a party in your mouth. All the elements are right here: sweet, salty crunchy and creamy. For the ultimate coconut effect, use coconut white chocolate or substitute a coconut dark chocolate for the baking chunks.

Ingredients
1 cup (130 grams) macadamia nuts, roasted and salted, coarsely chopped
2/3 cup (115 grams) dark chocolate chips or baking chunks
1 cup (40 grams) unsweetened flaked coconut
2 ounces (60 grams) white chocolate, preferably a coconut white chocolate, cut into 1/3-inch squares
½ cup plus 2 tablespoons (125 grams) granulated sugar
3 egg whites, at room temperature
1/8 teaspoon cream of tartar

Directions
Position oven racks in the upper and lower third of the oven. Preheat the oven to 200°F.

Line two baking sheets with parchment paper.

Combine the macadamia nuts, dark chocolate, and flaked coconut in a medium bowl. Set aside one-quarter of this mixture in a separate bowl for topping the meringues. Mix the larger amount with the white chocolate pieces and 2 tablespoons of the sugar.

Combine the egg whites and cream of tartar in a clean dry bowl. Using a stand mixer or a high-speed hand mixer beat at medium-high speed until the egg whites are creamy and white. They should hold a soft shape when the beaters are lifted. Continue to beat on medium to high speed, while adding the remaining ½ cup of the sugar a little at a time, taking 1 ½ to 2 minutes in all. The egg whites will be very stiff and have a dull sheen.

Pour the nut chocolate mixture over the whipped egg whites, and using a large silicone spatula, fold until just blended.

Drop generous tablespoons of the batter 1 ½ inches apart on the prepared sheets. Make sure all the meringues fit on the two sheets so all can be baked at once; if necessary make each cookie a little bigger. Top each with a pinch of the reserved nut chocolate mixture.

Bake for 1 ½ hours, rotating the pans from top to bottom and front to back midway through the baking time to ensure even baking.

Remove a test meringue and let it cool completely before taking a bite (meringues are never crisp when hot). If the test meringue is completely dry and crisp, turn off the oven and let the remaining meringues cool completely in the oven. If the test meringue is soft or chewy or sticks to your teeth, bake for another 15 to 30 minutes before cooling in the oven.

To prevent the meringues from becoming moist and sticky, put them in an airtight container as soon as they are cool. Cookies keep for at least 2 weeks.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 1 cup (130 grams) macadamia nuts, roasted and salted, coarsely chopped
  • 2/3 cup (115 grams) dark chocolate chips or baking chunks
  • 1 cup (40 grams) unsweetened flaked coconut
  • 2 ounces (60 grams) white chocolate, preferably a coconut white chocolate, cut into 1/3-inch squares
  • ½ cup plus 2 tablespoons (125 grams) granulated sugar
  • 3 egg whites, at room temperature
  • 1/8 teaspoon cream of tartar