|Lemon Coconut Meringues|
|Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy|
Servings: 24 meringues
Preparation Time: 20 minutes
- 4 egg whites, at room temp
- 1/4 teaspoon cream of tartar
- 1 slightly rounded cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons lemon zest
- Shredded dried coconut
Preheat oven to 250 degrees F. Line two cookie sheets with parchment paper.
In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
Gradually sprinkle in sugar 2 tablespoons at a time at high speed. After all the sugar has been added you may beat in the vanilla extract and lemon zest or gently fold in later. Beat until meringue stands in stiff, glossy peaks. Add vanilla and lemon zest now if you didn’t add it earlier.
Drop meringue by rounded spoonfuls onto prepared cookie sheets about 1 inch apart. Sprinkle with a bit of shredded coconut.
Bake for 50-60 minutes or until dry to the touch. Remove to rack to cool.
Recipe courtesy Sarah Shilhavy