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Coconut meringue sticks

Recipe for 40 sticks, about 3 inches - 8 cm long. Using a Ø 16 mm round tip.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Dessert, Snack
Cuisine: French
Keyword: Coconut meringue, Gluten free, Meringue sticks, Shredded coconut, White chocolate
Servings: 8 people

Equipment

  • Stand mixer with a whisk attachment
  • Thermometer - to temper the chocolate

Ingredients

  • cup egg whites 90 g - 3 egg whites
  • ½ cup + 1 tbsp icing sugar 67 g - sifted
  • 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

Instructions

  • 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.
    Preparation to make coconut meringues
  • 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.
    Meringue in a bowl with a whisk
  • With a rubber spatula, gently mix in the shredded coconut/icing sugar in two times.
    Mixing coconut meringue with a rubber spatula
  • 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.
    Coconut meringues sticks
  • 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.
    Coconut meringue sticks in a jar
  • 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.
    Melted white chocolate in a bowl
  • 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.
    Coconut meringue sticks drizzled with white chocolate