Coconut Prune Meringues Food

CHOCOLATE CUPCAKES WITH MERINGUE FROSTING

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
• Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
• Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.

COCONUT MERINGUE AND WARM WINTER FRUITS

Steps:

• Preheat oven to 250 degrees.
• In the bowl of stand mixer, combine egg whites and lemon juice. Whip the whites to soft peaks, adding 1 cup of sugar while whipping. Continue to whip to stiff, but not dry, peaks while adding remaining sugar and coconut.
• Place mixture in a pastry bag with a star tip. On a parchment lined cookie sheet, pipe out 3-inch circles or ovals. Bake for 1 hour, turn off oven and leave meringues in oven to dry for 6 hours or overnight.
• Heat butter in skillet. Add pears and apples and saute just until fruit begins to caramelize. Add figs, apricots and raisins. Add syrup and liquor and cook for 2 minutes more. Add almonds. Cool slightly and serve in meringue shells.

COCONUT MERINGUE JAM SLICES

Steps:

• Preheat oven to 350°F.
• BASE:
• Cream butter and sugar.
• Beat in egg, then vanilla and oil.
• Sift in dry ingredients and mix until crumbly.
• Press into prepared cookie sheet.
• FILLING:
• Heat jam in microwave for 1 minute.
• Beat well and leave to cool.
• Spread over raw base when cool.
• TOPPING:.
• Whisk egg whites til very stiff.
• Add sugar and beat til glossy.
• Fold in coconut and spread over jam.
• Place in oven, immediately turn heat down to 325F and bake for 10 minutes.
• Turn heat down to 300F and bake for further 20 minutes.
• Switch off oven and leave for 5 minutes before removing.
• Slice whilst piping hot.

LUSCIOUS LEMON COCONUT MERINGUE SQUARES

Steps:

• Combine the filling ingredients, cook, stirring constantly until thick and set aside.
• For the crust, cream butter, add brown sugar and beat well.
• Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
• Bake at 375° for 15 minutes.
• Allow to cool, then spread with cooled filling.
• For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
• Fold in 2 cups coconut and cover lemon filling with the topping.
• Return to oven and bake for 15 minutes longer or until browned.
• Cool and cut into squares.

DOUBLE COCONUT MERINGUE PIE

Steps:

• Stir together the sugar and cornstarch so there are no lumps.
• Add the milks and stir well.
• Microwave on high for 2 minutes. Stir.
• Continue microwaving and stirring every 30 seconds until thick and bubbly.
• Whisk the egg yolks well.
• Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
• Stir the egg mixture into the remaining milk mixture.
• Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
• Remove from heat.
• Add coconut, vanilla, and butter. Stir until uniformly incorporated.
• Pour the filling into the prepared pie shell.
• Meringue:.
• Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
• Turn mixer on high and add sugar 1 T at a time.
• Beat until stiff peaks form.
• Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
• Sprinkle coconut on top.
• Bake at 350 o for 12-18 minute
• Cool pie on wire rack 1 hour.
• Refrigerate at least 2 hours before serving. Keep chilled.