Latest Menu Blend Coconut Meringues

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Coconut Meringues

"Very appropriate if you like meringue stuff!"

Ingredients :

2 egg whites
1/8 teaspoon cream of tartar
3/four cup confectioners' sugar
1/four cup shredded coconut
1/4 teaspoon almond extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 250 tiers F (one hundred twenty levels C).
In small bowl with mixer at high speed, beat egg whites and cream of tartar until smooth peaks shape. Beating at high speed, progressively sprinkle in sugar, 2 Tablespoons at a time, beating till sugar is completely dissolved. (Whites must stand in stiff sleek peaks.) With rubber spatula, fold in coconut and extract until blended.
Drop combination with the aid of rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
Bake 1 hour or until dry. Remove to rack to cool.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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