Meringue with coconut chips

Meringue turns into a culinary masterpiece thanks to coconut chips. The lightness of the finished meringues and a pleasant coconut taste. I love meringue in any form and combination. This is a very delicate option with coconut chips.

MariaS

The author of the recipe

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Composition / ingredients

servings:

Egg whites

Salt

to taste

White wine vinegar (white)

Powdered sugar

100

Coconut chips

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 8 % 5 g

Carbohydrates 84 % 54 g

262 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Step 2:
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Step 5:
Step 6:

Wipe the bowl where the whites will be whipped, and parts of the mixer with a slice of lemon.
Beat egg whites with a pinch of salt into a thick foam.
First you need to beat at low speeds, then gradually increase the speed. Sharp peaks at the tips of the mixer blades indicate that the whites are well beaten. Pour in white wine vinegar (or lemon juice), the acid will prevent the proteins from settling.
Beat a little more to make the acid disperse.
Add powdered sugar in parts (not all at once). Beat at low speed until smooth.
Turn on the oven at 150 degrees. Add coconut chips to the proteins.
Mix the protein mass with a spoon with movements from top to bottom (!!!), this technique will help to preserve the splendor.
Put the protein-coconut mass on a baking sheet covered with parchment paper with two spoons.
Reduce the temperature in the oven to 100 degrees, put a baking sheet with prepared meringues and "dry" them at this temperature for 90 minutes.
Ready-made flashcards should be light, sonorous and easily separated from paper.