Ingredients with Measurements:
- 4 egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup shredded coconut
Special equipment needed:
- Electric mixer
- Piping bag with a star tip
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, beat the egg whites until they form stiff peaks.
3. Gradually add in the sugar, cream of tartar, and salt, while continuing to beat the egg whites until they become glossy and stiff.
4. Mix in the vanilla extract and shredded coconut until well combined.
5. Transfer the mixture to a piping bag fitted with a star tip.
6. Pipe the mixture onto the prepared baking sheets, making small mounds about 2 inches apart.
7. Bake for 25-30 minutes, or until the cookies are lightly golden and crisp on the outside.
8. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
300°F (150°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 70
Total fat: 2g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 40mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 13g
Protein: 1g
Substitutions for ingredients:
- You can substitute the shredded coconut with chopped nuts or chocolate chips.
- If you don't have cream of tartar, you can use lemon juice or white vinegar instead.
Variations:
- Add a few drops of food coloring to the meringue mixture for a colorful twist.
- Sprinkle some extra shredded coconut on top of the cookies before baking for added texture.
Tips and tricks:
- Make sure your mixing bowl and beaters are completely clean and free of any grease or oil before starting to beat the egg whites.
- When piping the mixture onto the baking sheets, hold the piping bag perpendicular to the sheet and apply even pressure to create uniform mounds.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
These cookies are best enjoyed fresh, but you can reheat them in a 300°F (150°C) oven for a few minutes to crisp them up again.
Presentation ideas:
Arrange the cookies on a platter or in a decorative tin for a pretty presentation.
Garnishes:
Sprinkle some extra shredded coconut or powdered sugar on top of the cookies for a finishing touch.
Pairings:
These cookies pair well with a cup of tea or coffee.
Suggested side dishes:
These cookies are a sweet treat on their own and don't require any side dishes.
Troubleshooting advice:
- If your meringue mixture becomes runny or doesn't form stiff peaks, it may be due to residual grease or oil in your mixing bowl or beaters.
- If your cookies are browning too quickly, reduce the oven temperature slightly and bake them for a few minutes longer.
Food safety advice:
Make sure to use fresh egg whites and avoid consuming raw or undercooked egg products.
Food history:
Meringue cookies have been around for centuries and were originally made with just egg whites and sugar. The addition of shredded coconut adds a tropical twist to this classic treat.
Flavor profiles:
These cookies are sweet and crispy with a subtle coconut flavor.
Serving suggestions:
Serve these cookies as a sweet snack or dessert after a meal.
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