6
Easy
20 minutes
1 hour, plus 3 hours setting time
Preheat the oven to 120°C.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff , glossy mixture. Quickly fold in the ground nuts and coconut, taking care not to lose too much air.
Spoon the mixture onto a baking tray in such a way as to create one large disc and a pair of smaller ones. Bake on a rack in the centre of the oven for 1 hour. Turn off the oven but leave the meringues inside to dry out for a further few hours.
Place the larger meringue disc on a plate or cake stand and spoon over some of the caramel sauce. Top with one of the smaller discs, and, again, add a dollop of caramel. Finally, position the remaining disc on top and serve immediately.
Per serving: 2437.1 kJ, 10.8 g protein, 14 g fat, 103.8 g carbs
