Meringue "Coconut"

Category: Confectionery
Meringue Coconut

Ingredients

Egg whites 2 pcs.
Sugar 200 g
(1 tbsp.)
Lemon acid
(or at the very tip of a crystal knife)
10 drops
Powdered cinnamon 1/3 tsp
Coconut flakes 100 g
White chocolate bar
(optional)
For the cream:
Cream
(fatty, 35% or
250 g
Condensed milk 2-3 st. l.

Cooking method

  • Tableware.
  • Small cooking bowl.
  • The bowl is larger for a water bath.
  • We start cooking.
  • Meringue Coconut
  • In a bowl we knock down proteins with sugar using the technology that I showed in detail in the topic "Confectionery tricks" here:
  • https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39664.0
  • As soon as we have introduced the entire amount of sugar, we put the bowl in a water bath, that is, in a bowl of water. which does not boil, but barely gurgles.
  • Meringue Coconut
  • ATTENTION! In a water bath with a mixer, knock down our mass for exactly 10 minutes.
  • Then remove from the stove, stir with a spoon. collecting all the spray around the edges.
  • Without cooling, immediately. add 100g of shavings and cinnamon.
  • Meringue Coconut
  • Calmly, gently SPOON mix all this fragrant mash into one substance.
  • Cover the baking sheet with dry writing paper. Particularly advanced-baking paper, specifically cool-silicone baking mats.
  • Spread out 9 cakes with a spoon with a diameter of 5-6 cm, a height of 2-2.5 cm. We try to make them smooth, without unnecessary "shaggy"
  • Meringue Coconut
  • Put a baking sheet in an oven preheated to 140-150 * and bake for about 30-40 minutes. Color guided - the cakes should turn pink. The crust on top should be tough. Should rise slightly.
  • These are the ones you should get.
  • Meringue Coconut
  • Now let's cool it down. We make cream-well-chilled cream, knock down with condensed milk until a fluffy mass is formed.
  • Assembly of cakes. Italian version.
  • Pierce the bottom of the cake and insert the cream into the cavity from the pastry syringe, then stick in the almond grain. Top with cream and sprinkle with grated white chocolate and coconut.
  • Assembly of cakes. My option
  • Inside and out, the cream is too much greasy for me, and pressing into the cavity is also troublesome. Moreover, the cakes either rise more strongly, sometimes weaker (it does not affect the taste!) - look for this cavity there ... Therefore, I smear it thicker, 0.5 cm, cream on top and that's it. I didn't sprinkle coconut shavings either - I don't like to chew these "sawdust". In the cake, they somehow do not feel (baked or what?), But on top of an amateur. I just rub it with white chocolate. It can be dark, but somehow he is "out of topic" here
  • Meringue Coconut
  • Now all that remains is to arrange your cakes beautifully and put them in the refrigerator overnight at least. If you do something for guests a day earlier, the cake must be soaked in cream! It will show its real taste only after 10-15 hours! take care as you want!
  • Meringue Coconut
  • Now the options are:
  • - you can bake 2 times as many cakes by spreading them with a teaspoon, not a tablespoon.
  • - you can spread this portion in one circle with a diameter of 24-26cm. Make them 2 or 3. Or 2 coconuts - 1 just meringue. Coat the cakes with the same cream and sprinkle. The next day, you can lie to the guests that you bought somewhere in an opaque restaurant - they still won't believe it. that THIS CAKE can be made at home.

Note

Dear ones!
For everyone who has already got used to the basic meringue recipe and who generally LOVES WITHOUT it, I want to offer a cake recipe. I got it at an Italian pastry chef's master class at a dessert workshop. Nowhere else on the Internet and in magazines I have not seen this recipe, though. perhaps he was somewhere the same or with some variations.
Why are these cakes interesting? They have a completely unusual taste and smell. It doesn't look like anything traditional. Something totally refined and sophisticated.The smell of coconut and the smell of cinnamon mixes into a completely "third smell" and the cake melts in your mouth. and you are trying to understand "what was that ?!" But few guess. Elementary products. The technology is primitive. The bottom line is that it tastes like a restaurant but 20 times cheaper

About coconut flakes
You need to buy it necessarily white (otherwise the cake will be colored) and fresh. Look at the expiration date - towards the end of storage, the shavings go rancid and stink strongly. If you have a choice, buy a smaller one. If not, take any white one. Packing can be different, so take it to get 100 g.

So that is all. I highly recommend this recipe. Not long, not difficult, not expensive. Wonderfully aromatic bouquet of coconut, cinnamon, cream, condensed milk and white chocolate. A note of the smell of each - and the chord is sooooo chic!

Cake
Quote: aynat

If there is no citric acid, can you pour in some lemon juice? I actually did so the last time, but it seemed to me that this made the protein mass a little thinner or something.
Yes you can, of course! To drip and that's all. At worst, you can even vinegar, but not very desirable, of course ...
Deni
Cake And if I have a stationary mixer, there is no way to whip in a water bath, what should I do in this case?
Cake
Heating plays an essential role. But if AT ALL, then do it without heating. Try to beat for a longer time at the stage "the proteins are completely with sugar, but the coconut has not been poured yet." It should, in general, work out, I think ...
Deni
here is my first "damn lumpy"
Meringue Coconut
for the first time in my life I bake meringues (although I am for many years), I indulge in baking, as such, but pastries and cakes are not mine. so sometimes ...
Beat the whites, stood upright, poured sugar in a teaspoon, became thinner, beat on, added lemon juice, unchanged. The whipped egg whites taste delicious, thick, but not worth a spoon. I added shavings and cinnamon, by the way, there was no ground cinnamon in the house, grated it while the whites were beating, rubbed a little, however, solid wood! ... Now I'll try to grind it on a coffee grinder, maybe that will work out. Further in the oven - for min. fire, I think it is 130 degrees, but an oven with a fan. All this stuff was baked for 35 minutes, and the smells were beyond words - coconut with cinnamon, it's a miracle! At first, the bezeshki swam, then rose a little. I could not resist, I ate one lukewarm. What can I say. Incredibly delicious! I will do more and, possibly, more than once. I don’t know what warm beeshki should be, I got very, very tasty.
Now questions. Why did the meringues blur and turn into cakes, albeit thick? I think that it takes longer to beat the whites to sugar, do you need to look at the time or the state of the proteins?
When to add lemon juice? I added after sugar, that is, first proteins, then sugar in small portions, whipped a little more, then lemon juice, whipped more. After the sugar, the meat became thinner, but thick enough, and after the lemon juice, nothing changed.
Should sugar be felt in proteins? I felt a little, but not much. Maybe this is the reason for the spreading. What if powdered sugar? And how much do you need it? 200 g of powder or 200 g of sugar to grind into powder?
Cake
Deni , everything is correct! You are "in the subject"!
The cakes are a little blurry because you violated the manufacturing technology. It's not for nothing that I gave a reference - there step by step HOW EXACTLY need to knock down the meringue. Look here please. take a closer look at the photos and read them - there is not long, but informative
In general, the result is quite good (y) The grains of sugar are felt, probably because they did not heat up when knocked down. What to replace and how to fix the situation, read there. in the link. It's just a long time to write the same thing again here. Your error is standard.
And why didn't they smear it with cream? do not love?
The smell when baking, you're right, absolutely awesome !!!
Glad you liked it!
Deni
I tried to comply with the technology, the intermediate results seemed to be the same as yours. I will hone my skills!
About the cream. Initially, I was not going to, because.Difficulties with heavy cream, you have to go to some super special for them, there is not even 22% cream in the nearest ones. I have vegetable cream 1l bag, just in case I bought it from TriR. Didn't want to spoil the meringue with vegetable cream.
Cake
Eat to your health! Coconut-cinnamon meringue version is more "rich" or something to taste. than just protein + sugar.
Lubasha
Is the heating process associated with the need to dissolve sugar? If so, can you just add its powder instead of sugar?
Hairpin
WILL NOT WORK

I can't dissolve all the sugar in a simple meringue. Last time I ground it ... almost into powder, but ... I did not see any difference. Now I am confidently sinning on temptaruta!
MariV
Quote: Tortyzhka

MariV waiting for the results of a risky experiment! You are welcome. do not neglect my advice and everything MUST work out. Even if the sugar does not completely dissolve, the meringue will be quite normal
I did not go into these sections before - such temptations!
Yesterday I looked at home mayonnaise, now - meringue. Yolks - in mayonnaise, whites - in meringue.
I have a question - I have a convection oven - does it also need to be preheated for meringue, or can I set a suitable T - and go ahead?
Cake
Yes, it warms up quickly, so it's not very important whether it's warmed up or not. But I won't say about the fan. I do not know if it is possible to bake meringues with convection. I have to ask the girls.
TaTa *
I report:
I did everything exactly according to the recipe, I only counted 5 proteins, I thought there would be a lot, it didn't seem much
I also put the cinnamon, I like cinnamon.
And the whipping cream was in the fridge, I bought it for the occasion, not knowing why, so it came in handy. Beat with condensed milk.
I did not sprinkle anything on top, because there was no white chocolate at home, and there were exactly coconut flakes for the recipe. Yes, on the third day the cakes are tastier than on the second, if I had done less, they probably would not have made it until the third day: wow:
Meringue Coconut
Chantal
intrigued! in general, I hate coconut, but baked with cinnamon will have to try

in the instructions for my oven about meringues - pure convection is recommended (without heating from the top or bottom), 80-100 *, 100-150 min, put the baking sheet in the middle (3 out of 5 possible levels), you do not need to preheat

Cake, can you make this mass out of an envelope? well, to look festive
Cake
Can. Small shavings will come out. Only this is not a cookie, but a CAKE - it is coated with cream on top ... However, as you like. Or whoever has time ...
Chantal
nuuu .. in order to save cream, for example, so as not to spread it with a thick layer, you cannot read this at night - as luck would have it at home, no cream, no condensed milk, no coconut, no white chocolate, suffer now until tomorrow what is the third taste there is
Cake
Aaaaaa .... I thought that you want to squeeze out figuratively with an asterisk. So she said about the cream on top. And you want a smooth tube, then of course they will turn out PERFECT
MariV
I ordered shavings, condensed milk, white chocolate in Platypus - I'm getting ready!
Can I put it on plain white printer paper?
Coconut
And I got this:
Meringue Coconut

Is it normal that they are so cracked? In principle, all this can be masked with a cream

I (after the mixer burned out) had a question whether all mixers can withstand such a long churning time? To mine, the instructions say that more than 5 minutes is impossible, but I did not obey, I really wanted a coconut meringue and as a result, tomorrow I am going to the service center
Cake
MariV , on white paper is quite possible!

Coconut , what is your name of the mixer, which is "no more than 5 minutes"? And they, in this case, did not write - that you will have time to knock them down with a mixer in 4 minutes ?!

The fact that cracks appeared on the meringue is not terrible, although it is undesirable. In color, they seem to have been overexposed in the oven, they should be pink. Although, if there is no burnt aftertaste. then it just happened in the photo.
It's a pity for the mixer, but he's kind of strange ... It's a pity. that baking has brought you bad luck ...
Coconut
Oh, a Chinese mixer, the proverb worked here - a miser pays twice, although I never thought that I would bake such culinary masterpieces and a good mixer would come in handy, but now I’ll buy a new one, so I’m looking for one on the Internet to order.

And I overexposed the meringue (55 minutes it turned out), when after 35 minutes I looked inside they were somehow watery and kept it longer.
But they are very tasty, even without cream
Cake
When you are looking for a mixer, give preference to a more powerful one - it has more possibilities! He will shoot down well. and knead the dough with hooks. I have a BOSCH, it has 450 watts - a beast-machine Less than 250 watts - this is already from the category "this is not allowed, this is also impossible. But this is possible, but not for long." Mixers with a bowl are more expensive than manual mixers (with the same power). We have already discussed the feasibility of the bowl in Temka, but each of them had their own preferences. so here's your choice. In any case, you will have to allocate 1,000-1500 rubles for a good mixer. Well, yes. And who knew that you would be so talented in cooking ?!
Maxima
And my meringue turned out far from perfect. Perhaps the tactful Cake will give me a C.
Eggs I came across well, very small, 56 g each, and coconut chips were sold in bags of 35 g, took 3 pieces. Perhaps that is why the mass turned out well sooo steep. Bezeshki were baked for 35 minutes at 150 degrees, and perhaps a little dry. The oven is a beast!
I pinched off a small piece from the finished product - it seemed a little dry and rude to me, smeared it with cream, put it on the balcony and forgot it for 2 days. And today I noticed that my adult men had crumbs on their well-fed bellies, it turned out that they found the cakes I had forgotten and crumbled in an instant, thanks at least 1 thing they left me. I was very surprised to try. And where did all the dryness go! Soft, aromatic, awesomely delicious cakes. Real!
Cake
A "C" - for what ?! That's right! I said, do not judge the taste immediately after baking, it is far from the desired one, which will get a cake smeared with cream and "forgotten" for a while
So to hell with tact! Maxima , you are well done! I wish to leave this recipe in the piggy bank of loved ones
Hairpin
Well, this is what I got:

Before coating:
Meringue Coconut

After coating:
Meringue Coconut Meringue Coconut

For evacuated and in the refrigerator. I don’t know what will happen. It burst strongly at the step that after 10 minutes in a water bath, stir coconut and cinnamon with a SPOON, and I ... hid the sneakers ... with a mixer.

But I decided to go to the victorious.

In 35 minutes in the oven, the first baking sheet was burnt. I rubbed it with a grater (the tea is already used to it) and the second baking sheet has already been closely followed.

I did two doses of meringue and one dose of cream. Probably, she was greedy for nothing, considering that both cream and condensed milk were in abundance.

We will wait for tomorrow evening !!!

It only dawned on me at the very end that the main thing is that meringue soaked in creamrather than the meringues themselves. That's for sure what gets through the legs better!
Hairpin
1. Don't forget about the shelf life;
2. Don't repeat my mistakes. The coconut meringue itself is dry and uninteresting. The main thing is to drown him in cream!!!
3. Have you ever whipped with a mixer for 10 minutes? I tried today ... In the seventh minute my hand went numb. For the last three minutes, the left hand has supported the right. So after such an execution, the right hand for another half an hour pretended that it was not from my body, but completely different ...
Chantal
1. yes I will not forget, the ancient shavings that I found at home have already thrown away
I don’t love her, I rarely buy her and honestly didn’t even know that she could go bad
2.that I learned - the main problem is to convey this idea to the masses - that meringue can be dry and uninteresting
3.thank you for warning me, then I’ll better adapt brute male strength, I'm afraid that after such exercises my hands may not return at all
himichka
Quote: Hairpin
Have you ever whipped with a mixer for 10 minutes? I tried today ... In the seventh minute my hand went numb. For the last three minutes, the left hand has supported the right. So after such an execution, the right hand for another half an hour pretended that it was not from my body, but completely different ...
I'm crowding to ask, it's a shame! How do you manage to beat the whites in a water bath and not sprinkle them all over the kitchen? On Sunday, of course, I baked the meringue, it turned out SUPER, but I had to call the hunting dog for help - to lick the scattered protein mass. In general, the mixer was driven out and finished the remaining 9min 58sec with a broom manually. The hand almost fell off! No strength left for the cream! By the way, wonderful cavities-voids formed in my bezeshka, just for the cream! I'll have to do it before Easter, I don't use proteins in baking, so the work on making meringues is expected to be serious ...
Panevg1943
Quote: himichka

[
I'm ashamed to ask, ashamed! How do you manage to beat the whites in a water bath and not sprinkle them all over the kitchen?
Himichka, in the Eldorado store, a very convenient plastic bowl with a handle and a lid (the size of a regular plastic lid) is sold in related products specifically for mixers. It costs about 215 rubles. Very convenient, you take out the lid and insert the mixer. Nothing splashes.
Hairpin
Aunath! It will do, try it !!!

And my work yesterday ... seems too sweet.

Cake! I took 35% whipping cream not 250 ml, but 250 grams. Well, I don't know what their density is. Maybe that's why I got it too sweet? Or are they supposed to be much sweeter than the classic meringue?

himichka
In the process of whipping, my bowl is occupied by a maximum of a third (this is when everything is already whipped), so ... it doesn't fly beyond the walls of the bowl.
Cake
IN very last resort buy yellow. It looks the most decent in a baked product. At one time I tried all the colors - my husband's friend will give up for these cakes on broken glass, and there was no white coconut anywhere. So I baked for him "all the colors of the rainbow." A creepy sight, but the paint does not affect the taste
Cake
Sofim , with questions, so with questions ... if only not "on the mordas"
HairpinThe cakes are really very sweet. If there are no admirers of "true sweetness" in your environment, then we knock down the cream for the cream with a minimum amount of condensed milk, literally 1-2 tbsp. spoons. Sprinkle with non-grated chocolate on top. but the same coconut flakes. Or nothing at all.
Sofim
Cake, coconut bezeshka are delicious! I mixed up and accidentally took 3 proteins, but the result is quite ... by the way, sweet - yes, but two proteins would be even sweeter .. so a delicious result for three proteins.
There were questions: when should you put on a water bath? when the sugar is all introduced or when is it dissolved? I put it when it was introduced, otherwise I'm afraid I would beat it until morning. and in the bath, the squirrels warmed up a little and the sugar dissolved. the mass did not become much thinner when heated, is that correct? the spoon stood. when I interfered with the shavings, then the mass sat down a little, is this allowed or did I actively interfere? Do you need to bake until the middle is as crispy as the top? I have had a long time. or rather just a soft soufflé inside.
There was no cream, however, there was no fatty cream, I took 15% with a few tablespoons of condensed milk and poured it over with this business, I wanted it to soften a little, although the recipe is very tasty for me even without cream - I like cinnamon and coconut only here my waist suffers from so many goodies
Cake
Put in a water bath as soon as all the sugar is added. He is in the bath and will go to the end. then everything is correct for you, such "metamorphoses" should have occurred
I'm glad I liked the recipe. It's more exotic than just a meringue. the meringue and cream will be "married" tomorrow and will be tastier than today. To health, Sofim ! What am I waist ... Whoever needs it - will find it!
Hairpin
My meringue has become quite tender. When I take it with my hand, it sometimes breaks and falls back into the cup.
Sweet is not the cream, but the meringue itself ... Still very sweet.
Cake, and sugar in meringues can be reduced by 25 percent?
Cake
I don’t know. Maybe it’s possible, but I haven’t tried it - such sweetness doesn’t bother me, but on the contrary, with unsweetened hot coffee, it’s just "food of the gods"
Try it, maybe it will work ...
Cake
Well, good advice. especially if there is NO CREAM in the recipe
Panevg1943
Quote: Tortyzhka

Well, good advice. especially if there is NO CREAM in the recipe
I apologize. Egg whites are written (just whipped cream, that's the result!).
Cake
Aaaaaaaaaaaa .... Another calico !!!! What big-eyed you are! I do not see anything!
And why did they knock down the cream? And what is the result?
Panevg1943
Quote: Tortyzhka

Aaaaaaaaaaaa .... Another calico !!!! What big-eyed you are! I do not see anything!
And why did they knock down the cream? And what is the result?
For fruit salad. Delicious!!!
Chantal
What can I say, the recipe turned out to be sooooo difficult to fulfill! And even about its safety, I generally keep quiet, shrinkage and shrinkage began even at the stage of whipping proteins in a water bath, while my husband played the role of a bed for a mixer, as a result, not much got to the oven, even less got out of there, too, cooling went not without losses ... in general, they reached the final .. 2 bezeshki sensibly thinking that it is somehow frivolous to knead the cream for a couple of beeshek, I decided to save the cream until the next time, when there will be a coconut holiday on our street again, I just think the meringues need to be kneaded in an amount at least twice the devouring capacity household members otherwise it will be like yesterday

beze_kokos.gif
Meringue "Coconut"
Hairpin
Chantal!
Judging by the results, the experiment was successful !!!
Chantal
quite! I missed the shape a little and cracked a little when baking, but really, it's sooooo tasty, I reduced the sugar by 50g just in case and it didn't seem too sweet to me next time I will bake the cakes - it will be easier to keep track of
Cake
Celestine, Chantal ! So did your hopes for a delicious meringue come true or not? Here is my husband as that "daughter-in-law, who streskat everything! Give me honey, and he will devour!" Yours, it seems. also like a swarm of locusts. Did you like it yourself, experienced in all sorts of delicacies? Or were my epithets about "third taste" exaggerated?
Chantal
Cake, liked it! even as coconut in combination with cinnamon, the truth is somehow .. chtoli is ennobled and all sorts of bounty and other sawdust quietly smoke on the sidelines (yes, bounty lovers forgive me) now I puzzle what they will be after "taste" I want to try to make a cake , but this is now only after Easter - in the shops a ball roll, my husband today did not find a coconut or powder
Cake
Chantal, in the cake it turns out super! Make it and let the night stand. Mentally drink tea, I promise!
Celestine
I liked it very much, especially since these are my first bezeshki (they still had one)
I also used them as a glaze for pasque, smeared a couple of beads with the remains, froze after 15 minutes, it turned out great
Cake


Well, you are an inventor, Celestine!!!
But really a great idea! There is a lot of sugar and it is completely dissolved in the bath, which means that the mass will be snow-white and dry quickly, it will not stick. The aroma is also quite suitable for butter dough! Patent, Celestinochka, own invention!!! It's worth it!
In the EASTER topic, tell us about your positive experience and duplicate the recipe. and then the people are tortured to drive a glass of sugar with a mixer and wait for a decent lipstick And your version will be SOS Original and traditional at the same time. And it's easier to do. Help the virgins. they are already tired of Easter cakes!

Chantal , do not aim at the sacred! Mom too. I assure you. I haven't told you everything yet!
MariV
Well, I have been preparing for a long time and finally decided.
Meringue Coconut
It's in the oven
Meringue Coconut
This is after baking
Meringue Coconut
And this is already waiting, however, with some losses, in its hour.
What can I say - great respect to the author! Easy, simple, delicious. Special thanks for the detailed cooking technology. Today, after cooking, I deliberately got into my old culinary and pastry books. Nowhere did I find about whipping in a water bath. Pre-cooling - yes, but in a water bath - figs!
In total, she beat for 25 minutes - first the proteins, then with sugar, then in the bath. So that my favorite German mixer does not die after already 29 years of operation, I beat it with two mixers in turn.
You could eat almost immediately - airy and tasty.Barely repulsed the attack! What, in my opinion, is superfluous is the sprinkling of grated white chocolate. And without it, with cream, it's very good.
It did not seem cloying at all. True, I whipped 2.5 proteins with a glass of sugar (it happened).
Thanks again !!!
Cake
MariV , to your health!
If you didn't like chocolate, sprinkle it with coconut .. Well, how is it completely without anything? Beauty should be! Or even then bake with cakes and collect cake ... Here, by the way, protein custard will be very appropriate. That is, coat the cakes with butter cream, and decorate with protein on top.

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