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Coconut Meringues with Winter Citrus

Coconut Meringues with Winter Citrus
Total Time:
2 hours, 30 minutes
Active Time:
30 minutes


3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract
1/8 teaspoon kosher salt
3/4 cup + 3 tablespoons sugar, divided
1/3 cup coconut flakes
2 oranges
2 grapefruit


  1. Allow egg whites to stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Draw twelve 2 1/2-inch circles on paper and turn over.
  2. Preheat oven to 200ºF. Beat egg whites, vanilla, cream of tartar, coconut extract, and salt with an electric mixer on medium speed 3–4 minutes until soft peaks form (tips curl). Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight), about 7 minutes. Gently stir in 1/3 cup coconut. Divide mixture among circles on paper. Using the back of a spoon, spread to fill circles, building up edges slightly to form shells.
  3. Bake 1 hour. Turn off oven and let meringues dry in oven 1 hour. Remove from oven and carefully peel from paper.
  4. Grate/peel orange (no white; 2 teaspoons). Combine orange zest with 3 tablespoons sugar. Stir together and crush slightly with the back of a spoon.
  5. Using a sharp knife, remove peel from oranges and grapefruit. Carefully cut between membrane and flesh to remove fruit segments. Add segments to sugar mixture. Stir gently to coat.
  6. Serve immediately, or cover and chill for up to 4 hours. When ready to serve, drain juice from citrus segments. Divide citrus mixture among meringues and top with toasted coconut. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 100kcal; FAT 0.5g; SAT FAT 0.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 30mg; CARB 22g; FIBER 1g; SUGARS 21g; PROTEIN 1g; VIT A 8%; VIT C 35%; CALC 2%; IRON 0%

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