- 48
- 60 mins
- 120 mins
Ingredients
- Coconut Meringue Shells:
- 4 large egg whites
- 2/3 cup icing sugar
- 4 Tbsp. + 1/3 cup granulated sugar
- 1/2 cup unsweetened dessicated coconut
- Coconut Cream Filling:
- 2 cups whipping cream
- 6 Tbsp. icing sugar
- 1/4 cup Coconut Rum
- Fruit Salsa:
- 1/3 cup. granulated sugar
- 2 Tbsp. water
- 1/2 cup passion fruit juice
- 1 cup lychee fruit, cut in 1/4 inch cubes
- 1 cup fresh mango, cut in 1/4 inch cubes
- 1 cup fresh strawberries, cut in 1/4 inch cubes
Preparation
Step 1
Coconut Meringue Shells:
Preheat oven to 225 degrees. Line two baking sheets with parchment paper.
Sift together the icing sugar and 2 Tbsp. of the granulated sugar. Set aside.
Place egg whites in the large mixer bowl. Using the whisk attachment, whip on low speed until frothy. Increase speed gradually and add 2 tablespoons of granulated sugar.
Continue whipping to soft peaks. Gradually add the remaining 1/3 cup of granulated sugar and continue whipping to stiff, glossy peaks.
BY HAND, fold in the icing sugar mixture followed by the coconut.
Fill a piping bag with a 1/2-inch plain tip. Pipe 48 1-inch rounds on baking sheets. Using the back of a small spoon, press indentations into the centre of each meringue, dipping the spoon into cold water between each pressing. Bake for 1 hour until meringues are very dry and slide easily off the paper. Set aside to cool. Store in an airtight container.
Coconut Cream Filling:
Place cream in mixing bowl and start whipping at low speed. Increase speed, add icing sugar and continue whipping until almost stiff. Quickly add the rum and whip just until stiff.
Fruit Salsa:
In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
Stop stirring, raise the heat to high and continue to cook until syrup is a light amber colour.
In a separate saucepan, bring the passion fruit juice to a simmer over medium heat. Slowly whisk the juice into the syrup. Bring back to a boil; remove from heat and cool to room temperature.
Combine the syrup with the diced fruit. Store in the fridge, removing half an hour before serving.
Assembly:
Fill a piping bag with 1/2-inch tip. Pipe a small amount of cream filling into the indentations of the meringue shells. Chill.
When ready to serve, place three puffs on a plate and spoon room temperature fruit salsa around the puffs.