Name: Coconut meringues with cream and chocolate: Fluffy meringues joined by a Linzer base and a delicate egg-yolk cream
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 14
Ingredients: 375 g all-purpose flour; 250 g butter; 125 g sugar; 2 egg yolks; lemon zest from half a lemon; 3 egg whites; 180 g desiccated coconut; 210 g granulated sugar; 3 egg yolks; 94 g sugar; 38 g water; 180 g butter; 2 teaspoons vanilla extract; strawberry jam; 100 g dark chocolate; 25 g coconut oil

From the flour, sugar, butter, lemon zest and egg yolks, work a smooth Linzer dough. Wrap it in clingfilm and let it rest in the refrigerator. Then roll the dough out to a thickness of 4 mm, cut out rounds (approx. 6 cm) and bake for 7 minutes at 180 °C.

Heat the egg whites with the sugar in a bain-marie to 72–76 °C and then whisk into stiff peaks. Gently fold in the coconut and shape meringues. Dry in the oven at 100 °C for about 70–80 minutes.

For the cream, cook the sugar with the water into a syrup (123 °C). Whip the egg yolks into a foam, beat in the hot syrup and, after cooling, mix in the butter and vanilla extract.