Mary Berry Coconut Meringue Slices is made with margarine, superfine sugar, egg yolks, milk, vanilla extract, self-rising flour, egg whites, desiccated coconut, and slivered almonds. This delicious Coconut Meringue Slices recipe creates a tasty dessert that takes about 80 minutes to prepare and can serve up to 16 people.
This Coconut Meringue Slices Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Coconut Meringue Slices Ingredients:
Base:
- 6 tbsp (3 oz/85g) margarine, chilled
- ½ cup (4 oz/100g) superfine sugar
- 2 large egg yolks
- 2 tbsp milk
- A few drops vanilla extract
- 1½ cups (6 oz/175g) self-rising flour
Topping:
- 2 large egg whites
- ½ cup (4 oz/100g) superfine sugar
- ½ cup (2 oz/50g) desiccated coconut
- Slivered almonds
How To Make Mary Berry Coconut Meringue Slices?
- Preheat Oven: Preheat your oven to 320°F (Convection 270°F). Line an 11 × 7-inch (28 × 18 cm) baking tin with nonstick baking paper.
- Prepare Base: Cream the chilled margarine and superfine sugar together until soft. Beat in the egg yolks, milk, and vanilla extract. Fold in the self-rising flour until the mixture is stiff. Spread the mixture evenly over the base of the prepared tin.
- Prepare Topping: Whisk the egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually add the superfine sugar, one teaspoon at a time, while whisking. Fold in the desiccated coconut. Spread this meringue mixture over the base layer and sprinkle with slivered almonds.
- Bake: Bake in the preheated oven for about 35 minutes, or until the meringue is firm and golden brown.
- Cool: Allow the slices to cool completely in the tin.
- Serve: Once cooled, cut into 16 slices and serve.
Recipe Tips:
- Use Chilled Margarine: Ensure the margarine is straight from the fridge for easier creaming and a better texture.
- Gradually Add Sugar: When making the meringue, add the sugar one teaspoon at a time to ensure it fully dissolves and achieves stiff peaks.
- Fold Gently: When mixing in the desiccated coconut, fold it gently into the meringue to keep it light and fluffy.
- Cool Completely: Allow the slices to cool completely in the tin before cutting to avoid crumbling and ensure clean slices.
- Line the Tin Properly: Use nonstick baking paper to line the tin to prevent sticking and make it easier to remove the slices.
What To Serve With Coconut Meringue Slices?
This sweet Coconut Meringue Slices pairs well with fresh fruit, such as berries or citrus slices. It can also be served alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
How To Store Leftovers Coconut Meringue Slices?
- Refrigerate: Cool the leftovers coconut meringue slices to room temperature first. Then, keep them in an airtight container in the fridge for up to 1 week.
- Freeze: Cut theleftovers coconut meringue slices and freeze them on a baking sheet. Store in the freezer for up to 3 months. Thaw at room temperature before eating.
Mary Berry Coconut Meringue Slices Nutrition Facts
Serving Size: 1 slice (of 16 slices)
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 30mg
- Potassium: 50mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
More Mary Berry Recipe:
- Mary Berry Pecan And Cinnamon Ripple Squares
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Banoffee Meringue Roulade
- Mary Berry Banbury Tart
- Mary Berry Chocolate Traybake
Mary Berry Coconut Meringue Slices
Description
Mary Berry Coconut Meringue Slices is made with margarine, superfine sugar, egg yolks, milk, vanilla extract, self-rising flour, egg whites, desiccated coconut, and slivered almonds. This delicious Coconut Meringue Slices recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 16 people.
Ingredients
Topping:
Instructions
- Preheat Oven: Preheat your oven to 320°F (Convection 270°F). Line an 11 × 7-inch (28 × 18 cm) baking tin with nonstick baking paper.
- Prepare Base: Cream the chilled margarine and superfine sugar together until soft. Beat in the egg yolks, milk, and vanilla extract. Fold in the self-rising flour until the mixture is stiff. Spread the mixture evenly over the base of the prepared tin.
- Prepare Topping: Whisk the egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually add the superfine sugar, one teaspoon at a time, while whisking. Fold in the desiccated coconut. Spread this meringue mixture over the base layer and sprinkle with slivered almonds.
- Bake: Bake in the preheated oven for about 35 minutes, or until the meringue is firm and golden brown.
- Cool: Allow the slices to cool completely in the tin.
- Serve: Once cooled, cut into 16 slices and serve.
Notes
- Use Chilled Margarine: Ensure the margarine is straight from the fridge for easier creaming and a better texture.
- Gradually Add Sugar: When making the meringue, add the sugar one teaspoon at a time to ensure it fully dissolves and achieves stiff peaks.
- Fold Gently: When mixing in the desiccated coconut, fold it gently into the meringue to keep it light and fluffy.
- Cool Completely: Allow the slices to cool completely in the tin before cutting to avoid crumbling and ensure clean slices.
- Line the Tin Properly: Use nonstick baking paper to line the tin to prevent sticking and make it easier to remove the slices.
Mary Berry Coconut Meringue Slices