Pineapple and coconut meringue

Name: Pineapple and coconut meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Flour; 100 g Butter or margarine; 50 g Sugar; 7-10 Tbsp grated peel of 1/2; 7-10 Tbsp untreated lemon; 1 Egg yolk (size M); 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 150 g candied pineapple; 3 Protein (size M); 1 pinch Salt; 150 g Sugar; 150 g Coconut flake; 100 g dark chocolate coating; 50 g candied pineapple

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Flour
100 g Butter or margarine
50 g Sugar
7-10 Tbsp grated peel of 1/2
7-10 Tbsp untreated lemon
1 Egg yolk (size M)
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
150 g candied pineapple
3 Protein (size M)
1 pinch Salt
150 g Sugar
150 g Coconut flake
100 g dark chocolate coating
50 g candied pineapple

Directions

1
Knead a shortcrust pastry from the specified ingredients. Wrap the dough in foil and leave to cool for 1 hour. Roll out 3-4 mm thick on a floured work surface. Cut out cookies (approx. 4 cm Ø).
2
Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 12 minutes. Take out, let cool down a little. Finely chop the pineapple. Beat egg white and salt until very stiff.
3
Add sugar. Fold in grated coconut and pineapple. Spread the meringue mixture over the shortcrust pastry. Bake for another 25 minutes at (electric oven: 150 °C/ gas: level 1), let cool down. Cut pineapple into strips for decoration.
4
Melt the chocolate coating in a hot water bath. Dip macaroon tips into the chocolate coating. Decorate with pineapple. Let the chocolate coating dry. Makes about 50 pieces.