Coconut meringue rings with mulled wine pouring

For 65 pieces
  • 250 g Icing sugar
  • 3 Protein (size M)
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 30 g Cornstarch
  • 125 g desiccated coconut (fine)
  • 1 EL red currant jelly
  • 2 TL Rum
  • small red sugar pearls
  • baking paper
  • 1 Disposable piping bags
50 minutes
Sieve 200 g of powdered sugar. Beat the egg whites until stiff, at the end let the sugar and vanillin sugar gradually trickle in. Then stir in powdered sugar, tablespoon at a time. Mix the starch and desiccated coconut and fold into the meringue.
Put the mixture in a piping bag with a perforated nozzle (10–11 mm Ø). Sprinkle circles (4–4.5 cm Ø) onto 2 baking sheets lined with baking paper. Bake the trays one after the other in the preheated oven, 2nd rail from the bottom (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for about 10 minutes. Let the curls cool down
For the topping, heat the jelly slightly and mix with the rum. Sieve 50 g of powdered sugar and mix with the rum jelly to a smooth glaze. Put the pouring into a disposable piping bag. Cut off a small point and decorate the curls with the icing. Immediately sprinkle with sugar pearls and let dry
Waiting time approx. 30 minutes
1 piece approx:
  • 40 kcal
  • 160 kJ
  • 1 g fat
  • 6 g carbohydrates


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