Description
Crispy meringue nests filled with creamy coconut custard. A delightful dessert for any occasion.
Ingredients
Units
Scale
- 4 egg whites
- 0.25 tsp (1 g) cream of tartar
- Pinch of salt
- 1 cups (237 ml) sugar
- 0.5 tsp (2 ml) vanilla extract
- 0.125 tsp (0.5 ml) coconut extract
- 0.5 cups (118 ml) sweetened coconut flakes
Instructions
- Preheat oven to 200°F (93°C).
- Line 2 large baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, cream of tartar, and salt. Whisk for 1-2 minutes until frothy, then gradually stream in 2/3 cup sugar. Continue whisking until shiny and thick, about 2-3 more minutes.
- Add vanilla extract and coconut extract; beat well.
- Stop the mixer, remove the whisk attachment, dip it into the meringue, pull it straight up, and turn it over to check for stiff peaks. If it holds its shape, it’s ready. If not, continue whisking and testing until it does.
- Sprinkle in the remaining 1/3 cup sugar and carefully fold it into the meringue.
- Fit a piping bag with an open star tip. Fill the bag with meringue. Pipe 2-inch swirls as the base and walls of small cups.
- Sprinkle meringues with toasted coconut flakes, if desired.
- Bake meringues for 2 hours at 200°F (93°C). They should be dry and crisp, but check to make sure they are not browning. For crispier meringues, turn off the oven and let them sit for 3-4 more hours, undisturbed.
- Make Custard:
- Set a small heatproof bowl and a fine mesh sieve nearby.
- In a small saucepan, whisk together sugar, cornstarch, and salt.
- Slowly add milk, whisking continually, until smooth. Whisk in coconut milk, egg yolks, and coconut extract.
- Over medium heat, whisk constantly until thickened, about 5 minutes.
- Once thickened, remove from heat and continue whisking until smooth. Reduce heat to low and whisk for about 1 minute.
- Remove from heat and scrape into the mesh sieve set over the heatproof bowl. Press the custard through the sieve to remove lumps.
- Cover the custard with plastic wrap, touching the surface, to prevent a skin from forming. Refrigerate until cool.
- Assemble pavlovas:
- Whisk the cooled custard until smooth.
- Fill each meringue cup with about a tablespoon of custard.
- Drizzle with melted chocolate and sprinkle with toasted coconut, if desired.
Notes
- For perfectly crisp pavlovas, ensure your egg whites are at room temperature and your bowl and whisk are completely grease-free.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until lightly golden.
- Leftover pavlovas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days; custard should be stored separately.
- Prep Time: 20 minutes
- Cook Time: 125 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pavlova
- Calories: 350
- Sugar: 50
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 100