Coconut meringue tartlet with currants

Name: Coconut meringue tartlet with currants
Cook time: 20 min
Total time: 20 min
Yield: 9
Ingredients: 4 fresh protein (Gr. M); 1 pinch Salt; 150 g + 3 slightly heaped Tbsp; 7-10 Tbsp Sugar; 100 g Coconut flake; 400 g red currants; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 9

4 fresh protein (Gr. M)
1 pinch Salt
150 g + 3 slightly heaped Tbsp
7-10 Tbsp Sugar
100 g Coconut flake
400 g red currants
baking paper

Directions

1
Line a baking tray with baking paper. Beat egg white and salt until stiff. Add 150 g sugar while continuing to beat and continue beating until the sugar is completely dissolved. fold in grated coconut
2
Place meringue with sufficient distance in approx. 9 heaps (approx. 9 cm Ø) on the baking tray and press a tray into each with a spoon. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) approx.
3
Bake for 35 minutes (inside the meringue is still a little
4
creamy). Let it cool down
5
Wash and drain the currants. Then strip them from the panicles. Mix the redcurrants and 3 tbsp. sugar and leave to stand for 5-10 minutes. Shortly before serving, spread into the hollows of the meringue tartlets