Light And Crunchy Coconut Meringue Sticks
Light and crunchy coconut meringue sticks that you can accommodate to your taste. I drizzled these with white chocolate, sprinkled crushed almonds and dusted matcha powder. They are delicious eaten plain too! You can also use them as part of a dessert with fruits, whipped cream, ice-cream…
The white chocolate and almond coconut meringue sticks remind me of Raffaello candies. You can use dark chocolate to make them taste like a Bounty. Or just use any type of nuts and powders you like!
You can make different shapes, sticks are not the easiest to pipe if you’re beginning with piping. Meringues are also a great way to decorate a cake with different shapes and colors. You can color the shredded coconut that you’re going to sprinkle on top of the meringues before baking for example.
I made a post about meringues if you’re looking for more ideas and tips.
You have to temper the chocolate before drizzling on the meringues. For such a small quantity, I would advice to do so using a microwave and tempering it the fast way. The proper way would be to respect the temperature curve, which is different depending on what type of chocolate you’re using. Here is a short video on how to temper chocolate quickly using the micro-wave. For white chocolate, you want to reach a temperature of 84°F – 29°C.
Coconut meringue sticks
- Stand mixer with a whisk attachment
- Thermometer – to temper the chocolate
- ⅓ cup egg whites 90 g – 3 egg whites
- ½ cup + 1 tbsp icing sugar 67 g – sifted
- ⅓ cup caster sugar 80 g
- ¼ cup shredded coconut 27 g – for the meringue
- ¼ cup shredded coconut 27 g – to sprinkle
- 1 cup white chocolate optional
- crushed almonds, matcha powder… optional
- Start by preparing the ingredients. Weigh the caster sugar, and mix together the sifted icing sugar and the shredded coconut.Preheat the oven to 190°F – 90°C.
- Beat the egg whites on high speed with the whisk, until they get foamy. Add about ⅓ of the caster sugar and keep mixing for about a minute. Add another ⅓ of the sugar and keep whisking for 3 to 4 minutes.Add the last third of the sugar and mix for 30 seconds to 1 minute.
- With a rubber spatula, gently mix in the shredded coconut/icing sugar in two times.
- Fill a pastry bag with a round tip and pipe the meringue sticks on two baking sheets lined with parchment paper. Sprinkle the shredded coconut on top and bake for 3 hours. Allow to cool down in the oven.
- When the meringues are at room temperature, you can leave them as is and store them in an airtight container or you can drizzle them with white chocolate.
- Temper the chocolate in the micro-wave (take a look at the short video linked in the notes below and above).Place the chocolate in a bowl and micro-wave for 30 seconds at a time. Stir with a rubber spatula each time you take it out of the micro-wave. With white chocolate, you want to reach a temperature of 84°F – 29°C. When most of the chocolate is melted, stir it and put it back in the microwave only if it doesn't melt completely – just a few seconds at a time.
- Once the chocolate is ready, put it in a pastry bag and cut the tip of it. Drizzle the meringues and sprinkle with almonds, matcha powder, etc…, straight away so that it sticks to the chocolate.Leave the meringues on the parchment paper for a few minutes until the chocolate is hard. Store in an airtight container.