Coconut meringue tartlets with currants

For 9 tartlets
  • 4 protein (size M)
  • 200 g Sugar
  • 1 pinch salt
  • 100 g desiccated coconut
  • 375 g red currants
  • currant and lemon balm
  • baking paper
60 minutes
Beat egg whites with the whisk of the hand mixer until stiff. Gradually pour in 150 g sugar and salt while continuing to beat. Continue beating until the sugar is completely dissolved. Fold in desiccated coconut and place 9 piles with a tablespoon on a baking sheet lined with baking paper. Make a well in each pile with a spoon. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-40 minutes. Cool meringue tarts on the baking sheet and allow to dry. Wash the currants, drain them well and pluck the berries from the panicles. Mix the currants and 50 g sugar, let steep and distribute into the tartlets just before serving. Arrange on a cake plate and serve immediately, decorated with a currant panicle and lemon balm.
Tip: Use fresh egg white as possible and preferably straight from the refrigerator. Can be beaten stiff best. In addition, as fine-grained sugar as possible (but do not use powdered sugar, as it dissolves more quickly!
Caution: If the calories are not important, you should add 150 g to the egg white Sugar rather beat 250 g sugar. Then the baking time is 25-30 minutes. With 150 g sugar the meringue will be very brown (darker than on the photo)
1 tartlet approx.:
  • 180 kcal
  • 750 kJ
  • 3 g protein
  • 7 g fat
  • 25 g carbohydrates


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