Ingredients

Method

• For the coconut macaroon crust:
• 240 g desiccated coconut
• 2 free-range egg whites
• 50 g caster sugar
• For the filling:
• 1 cup cream
• 2 free-range eggs
• 3 free-range egg yolks
• 55 g caster sugar
• 1⁄2 cup lemon juice
• For the meringues:
• 3 free-range egg whites
• 165 g caster sugar

Method

Ingredients

1 To make the coconut macaroon crust, preheat the oven to 180°C. Place the coconut, egg whites and sugar in a large mixing bowl and mix by hand until the mixture becomes pliable.

2 Press the mixture into a 15 cm springform cake tin, filling the corners and coming 3–4 cm up the sides.

3 Bake for 5–7 minutes, or until the coconut is slightly toasted and set. Remove from the oven and allow to cool. Reduce the oven’s temperature to 160°C.

4 To make the filling, place all the ingredients in a large mixing bowl and mix using an electric hand-mixer. Slowly pour the filling into the cooled tart shell and bake for 15–20 minutes, or until

the centre is slightly wobbly.

5 To make the meringue, place the egg whites in a clean mixing bowl and beat at a high speed using an electric hand-mixer until soft peaks form. Gradually add the sugar while mixing at a high speed. Once all the sugar has been added and the meringue is thick and glossy, spoon into a piping bag and pipe onto the cooked tart in your preferred design.

6 Increase the oven’s temperature to 200°C. Bake the meringue- topped tart for 5–7 minutes, or until the meringue has browned slightly.

Cook’s note: If you have a blowtorch you could use it to cook the meringue instead of placing the tart back in the oven.

Browse more meringue recipes here.