Mini Meringues With Coconut Ice Cream

  1. Place the milk, egg yolks, and sugar in a heavy based pan, and gently heat on medium-low, stirring continuously with a whisk.
  2. When the mixture begins to boil, reduce the heat to minimum and continue to stir until the mixture thickens.
  3. Remove from the heat, add the syrup, coconut, and vanilla. Stir well and leave to cool.
  4. Whip the cream and gently add to the mixture.
  5. Place in an ice cream maker and follow the instructions. Freeze for at least 2 hours until firm.
  6. If not using an ice cream maker, transfer the mixture to a metal container and place in the freezer until it begins to set.
  7. Remove from the freezer, stir with a whisk and return to freezer.
  8. Repeat this action at least twice.
  9. For the meringues, pre-heat the oven to 100C.
  10. Line a baking tray with parchment paper.
  11. Whisk the egg whites with the vanilla and a pinch of salt.
  12. When they begin to turn frothy, add the sugar, a little at a time, and continue to whisk on medium speed, until stiff and smooth. Set aside.
  13. Place the nozzle into the piping bag. Paint a thin line with the food coloring gels from the point of the nozzle to the edge of the bag.
  14. Repeat this action for as many lines or colors needed, taking care to keep the bag open so as not to let the colors mix.
  15. Fill the bag with the meringue and pipe small portions, 4 cm diameter, onto the baking tray, ensuring they are well spaced out.
  16. The meringues will emerge from the bag tinted with colors.
  17. Bake for 45 minutes-1 hour. To test if done, insert a knife under the meringue-if it comes loose immediately it is done. If not, continue to cook a little longer.
  18. Serve with coconut ice cream.

milk, egg yolks, sugar, golden syrup, sugar, grated coconut, coconut milk, whipping cream, egg whites, vanilla, salt, sugar, piping

Taken from www.yummly.com/recipe/Mini-Meringues-with-Coconut-Ice-Cream-561480 (may not work)

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