Coconut Chocolate Meringues Recipe | Saveur
Ballymaloe pastry chef J.R. Ryall fills these dainty chocolate meringues with bittersweet chocolate cream and candied coconut for the perfect, featherlight ending to an elegant dinner.
Ingredients
- 2 extra-large egg whites
- ¾ cup (4 oz.) confectioners sugar
- 2 tsp. unsweetened cocoa powder
- 1⁄3 cup plus 1 Tbsp. (3 oz.) superfine sugar
- 1 cup plus 2 Tbsp. (3¾ oz.) desiccated coconut
- 1½ oz. bittersweet chocolate, finely chopped (⅓ cup)
- ¾ cup plus 2 Tbsp. heavy cream, divided, plus extra to serve
- Confectioners sugar, for dusting
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