You’ll love this luscious combination of crisp coconut meringue and tangy raspberry topping. Makes: 4 Preparation time: 10mins Cooking time: 40-50mins Per Serving: Fat - 5g Cals - 140 Carbs - 17g Ingredients: 2 egg whites 8 tbsp granulated Canderel 2 tsp cornflour Pinch cream of tartar 4 tbsp dessicated coconut 2 tsp vanilla extract 3 tbsp low-sugar raspberry jam 150g fresh raspberries
Method: Heat the oven to 120C/gas 2. Place the egg whites in a clean bowl and using an electric mixer, whisk until frothy. Add the Canderel, cornflour and cream of tartar and keep whisking until stiff, billowy peaks form. Gently stir through 2 tbsp of coconut and the vanilla extract. Line a baking sheet with non-stick paper. Use a spoon to make 4 mounds of the egg white mixture about 10cm across, they will look like mini meringues . Sprinkle over another 1 tbsp of coconut then cook in the oven for 40-50mins until the meringue is crisp and just set. Leave to cool. To serve, gently stir together the jam and fresh raspberries. Spoon some over each coconut meringue. Then scatter over a little more dessicated coconut. Recipe from Canderel www.canderel.co.uk