Coconut meringue in an edible basket
My family loves meringue very much. After seeing the meringue basket recipe from Julia M Usher, I decided to try it. And then there's the meringues themselves with coconut, nuts and Raffaello sweets by Manuel Kjeilen. And brought it to life.
Ingredients
Servings 8- 3 squirrels for meringue
- 220 g meringue sugar
- 40 g meringue walnuts
- 35 g shredded coconut for meringue
- 4 Raffaello meringues
- 2 squirrels for a basket
- 100 g sugar for a basket
Cooking
Step 1
Prepare a baking dish for the basket. I took a mold-glass in which you can bake. It must be covered with baking paper. To prevent the edges from sticking, they must be greased with protein and held a little.
Step 2
Put on baking paper. I put it on the pot. So it is more convenient to apply meringue.
Step 3
Beat egg whites with sugar. Add dye. Transfer to bag with nozzle.
Step 4
Apply to the prepared form with meringue strokes.
Step 5
That's how I got it. There were a lot of proteins, but they did not disappear ... I made a simple meringue out of them.
Step 6
For 60-70 minutes in the oven at a temperature of 80 degrees.
Step 7
Carefully remove the paper and we get a basket ...
Step 8
Nuts can be toasted, but the recipe does not seem to be fried. Coarsely chop the nuts, chop the sweets coarsely. Prepare protein and sugar.
Step 9
Beat egg whites with sugar until stiff peaks. Add coconut, nuts, Raffaello candy.
Step 10
Spoon onto a baking sheet and into the oven. I baked at 70 degrees for 1.5 hours. Place the meringue in a basket and serve...