This is the recipe for the meringues I served with the lemon and ginger ice-cream. I found it on the Australian Gourmet Traveller website and have reduced the quantity (I was only cooking for 5, not 15!).
TOASTED COCONUT MERINGUES.
80g caster sugar
90g dessicated coconut
90g pure icing sugar, sieved
- Preheat oven to 120°C.
- Whisk eggwhites in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously, until firm, glossy peaks form and sugar has dissolved. Combine coconut and icing sugar in a bowl, spoon meringue in and fold to combine.
- Transfer mixture to a piping bag fitted with a 2cm fluted nozzle and pipe 5cm rounds onto oven trays lined with baking paper, leaving 3cm-4cm space between them.
- Bake, swapping trays halfway through, until crisp and toasted (50 minutes to 1 hour). Toasted coconut meringues will keep stored in an airtight container in a cool, dark place for 4 days.
Super easy to make! And yummy!