Coconut, raspberry & lime meringue slice
Coconut, raspberry & lime meringue slice is a gluten free and lacto ovo vegetarian side dish. One serving contains 394 calories, 4g of protein, and 21g of fat. For $2.25 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have egg whites, double cream, icing sugar, and a few other ingredients on hand, you can make it. This recipe is liked by 146 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a not so excellent spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Coconut and Raspberry Slice, Iced coconut & lime slice with summer fruit, and Raspberry, Lime And Coconut Pancakes.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
5 egg whites
280g caster sugar
2 tsp cornflour
2 tsp white wine vinegar.jpg)
85g desiccated coconut
little flaked coconut
300ml double cream
50g icing sugar
zest and juice 2 limes
200g raspberries, defrosted if frozen
Equipment:
oven
baking sheet
whisk
Cooking instruction summary:
Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool. Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Step by step:
1. Heat oven to 140C/120C fan/gas
2. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm.
3. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
4. Whisk cream, icing sugar and lime zest and juice to a thick consistency.
5. Spread half over one meringue base (not the one with flaked coconut on top save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Nutrition Information:
covered percent of daily need
