Ingredients
Method
1.Preheat oven to 140°C. Toast the coconut on a tray until golden and biscuity – watch it, it burns fast!
2.Line a tray with baking paper – draw 8-10cm circles on it if you need help positioning your meringues.
3.Whisk the egg whites, lemon juice and salt until the stiff peak stage. Add the sugar gradually while beating until smooth and glossy.
4.Fold in the cooled coconut.
5.Drop spoonfuls on the lined baking tray (in your circles), then smooth into a flat disc using the back of a wet spoon.
6.Bake for 45-60 minutes until crisp. Turn the oven off and leave for another hour to dry out. Store in an airtight container until needed.
7.To serve, sandwich the meringue discs with whipped cream, a layer of sliced feijoa followed by another layer of cream. Dust the tops with the cinnamon/icing sugar mixture before serving.
The cooler months are a saviour for meringues, which should stay crisp for 1-2 weeks or longer if kept in a dry, airtight container. For a dairy-free option, whip up very chilled coconut cream instead of regular cream, or try using coconut soy yoghurt.
Note
