Coconut, raspberry & lime meringue slice

Name: Coconut, raspberry & lime meringue slice
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 egg whites; 280 grams caster sugar; 2 teaspoons cornflour; 2 teaspoons white wine vinegar; 85 grams desiccated coconut; 1 serving little flaked coconut; 300 milliliters double cream; 50 grams icing sugar; 2 zest and juice limes; 200 grams raspberries, defrosted if frozen

Coconut, raspberry & lime meringue slice might be just the side dish you are searching for. This recipe makes 8 servings with 394 calories, 4g of protein, and 21g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have wine vinegar, double cream, desiccated coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Heat oven to 140C/120C fan/gas

Equipment you will use

Oven

Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm.

Equipment you will use

Baking Sheet

Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.

Ingredients you will need

Desiccated Coconut

Coconut Flakes

Corn Starch

Vinegar

Spread

Sugar

Equipment you will use

Oven

Whisk

Whisk cream, icing sugar and lime zest and juice to a thick consistency.

Ingredients you will need

Powdered Sugar

Lime Zest

Cream

Juice

Equipment you will use

Whisk

Spread half over one meringue base (not the one with flaked coconut on top save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.

Ingredients you will need

Coconut Flakes

Raspberries