- 2 egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cup confectioners' sugar
- 1/4 cup shredded coconut
- 1/4 teaspoon almond extract
- Preheat oven to 250 degrees F (120 degrees C).
- In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut and extract until mixed.
- Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
- Bake 1 hour or until dry. Remove to rack to cool.
08/08/2019
recipepes.com
coconut meringues, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
