Did we have you at meringue, macadamia, coconut or caramel??
Either way, you'll love this goey, fluffy, crunchy dessert recipe that Lucy from Every Night of the Week has shared with us!
Featuring the sweet golden goodness of Dulce de Leche, the creamy crunch of local macadamias and a cool dollop of vanilla coconut yoghurt, this recipe makes four OMG-inducing meringues. So grab three of your besties and get whisking!
To make 4 serves, you need:
Meringue:
4 eggwhites
2/3 cup caster sugar
1 tspn cornflour
1/3 cup shredded coconut
Caramel:
1 cup raw macadamias, chopped
1 tspn vanilla extract
1 cup vanilla coconut yoghurt
1/2 cup dulce de leche
To make meringues:
- Preheat the oven to 100 degrees C (200 degrees F)
- Line two baking trays with baking paper/mat
- to make the meringues, whisk the egg whites in a clean bowl til stiff peaks form
- Gradually add sugar, one tablespoon at a time, whisking as you go
- Gently fold in the cornflour and shredded coconut
- scoop meringue onto one of the prepared trays in four equal portions
- Bake for 1 1/2 hours, then turn oven off and leave meringues to cool in oven, leave oven door slightly ajar
To make caramel topping:
- Place the macadamias, sugar and vanilla in a frying pan - toast over medium heat, tossing regularly, for 5-6 minutes until golden and crisp
- Pour onto second prepped tray to cool
- Eat the meringues topped with coconut yoghurt, warmed dulce de leche and sugary macadamias
Show n Tell
Did you make this recipe? We'd love to see - email us at hello@yourfoodcollective or tag @yourfoodcollective on socials. And if you're on the lookout for a fab new recipe book, be sure to checkout Every. Night. Of. The. Week by Lucy Tweed
