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

Preparation procedure

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.
Spread the Linzer rounds with strawberry jam, pipe on the cream and top with a coconut meringue. Chill in the refrigerator to set.
Finally dip the bottom of the coconut meringues into the chocolate glaze made from melted chocolate and coconut oil and let set in a cool place.

Total preparation time

2 hours (including drying and chilling)

Number of servings

30–35 pieces depending on size

Conclusion

Homemade coconut meringues with a Linzer base and egg-yolk cream are an ideal choice for any occasion. They are soft, fragrant, hold their shape nicely and the taste combines delicacy, coconut, chocolate and the freshness of jam. They are best after resting until the next day when the flavors meld perfectly.

Coconut meringues with cream and chocolate: Fluffy meringues joined by a Linzer base and a delicate egg-yolk cream recept

For 14 portions

Ingredients

Linzer rounds: