Coconut meringue tartlet with currants

Name: Coconut meringue tartlet with currants
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 4 Protein (size M); 200 g Sugar; 1 pinch Salt; 100 g Coconut flake; 375 g red currants; 7-10 Tbsp Currant and balm; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

4 Protein (size M)
200 g Sugar
1 pinch Salt
100 g Coconut flake
375 g red currants
7-10 Tbsp Currant and balm
baking paper

Directions

1
Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add 150 g sugar and salt while continuing to beat. Keep beating until the sugar is completely dissolved. Fold in grated coconut and use a tablespoon to place 9 heaps on a baking tray lined with baking paper. Press a depression into each heap with a spoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let the meringue cakes cool down on the baking tray and let them dry. Wash the currants, drain well and pluck the berries from the panicles. Mix the redcurrants and 50 g sugar, leave to stand and spread into the tartlets shortly before serving. Arrange on a cake plate and serve immediately, decorated with a currant panicle and lemon balm.
2
Tip: If possible use fresh egg white and preferably directly from the refrigerator. It is best to beat it until stiff. Also use fine-grained sugar (but do not use icing sugar, as it dissolves faster!).
3
Attention: For those who don't care about the calories, add 250 g of sugar to the protein instead of 150 g of sugar. Then the baking time is 25-30 minutes. With 150 g sugar the meringue becomes very brown (darker than on the photo)