Coconut Meringues

Gluten Free
Dairy Free
Low Fod Map
Coconut Meringues
45 min.
31
21kcal

Suggestions


Indulge in the delightful world of Coconut Meringues, a treat that perfectly balances lightness and flavor while catering to various dietary needs. These meringues are not only gluten-free and dairy-free, but they also fit seamlessly into a low FODMAP lifestyle, making them an ideal choice for anyone looking to enjoy a sweet snack without the worry of digestive discomfort.

Imagine the satisfying crunch of a perfectly baked meringue, giving way to a soft, airy interior infused with the tropical essence of coconut. With just a hint of cocoa sprinkled on top, these meringues offer a delightful contrast that will tantalize your taste buds. Whether you're serving them as an elegant appetizer, a charming starter, or simply enjoying them as a snack, these Coconut Meringues are sure to impress your guests and satisfy your sweet cravings.

Ready in just 45 minutes, this recipe yields 31 delightful meringues, each only 21 calories, allowing you to indulge guilt-free. The combination of coconut extract and toasted coconut flakes brings a burst of flavor that transports you to a sunny beach with every bite. So, gather your ingredients and get ready to whip up a batch of these irresistible Coconut Meringues that are perfect for any occasion!

Ingredients

  • 0.1 teaspoon coconut extract 
  • 0.3 teaspoon cream of tartar 
  • large egg whites 
  • Dash salt 
  • 0.5 cup sugar 
  • 0.5 cup coconut sweetened flaked toasted
  • tablespoon cocoa powder unsweetened
  • 0.3 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • blender

Directions

  1. Preheat oven to 25
  2. Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
  3. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
  4. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper.
  5. Bake at 250 for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time.
  6. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool).
  7. Sprinkle evenly with 1 tablespoon cocoa.

Nutrition Facts

Calories21kcal
Protein7.78%
Fat17.47%
Carbs74.75%

Properties

Glycemic Index
2.26
Glycemic Load
2.25
Inflammation Score
-1
Nutrition Score
0.28695651832158%

Flavonoids

Catechin
0.1mg
Epicatechin
0.32mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:20.91kcal
1.05%
Fat:0.42g
0.65%
Saturated Fat:0.38g
2.34%
Carbohydrates:4.06g
1.35%
Net Carbohydrates:3.87g
1.41%
Sugar:3.76g
4.17%
Cholesterol:0mg
0%
Sodium:10.54mg
0.46%
Alcohol:0.02g
100%
Alcohol %:0.28%
100%
Protein:0.42g
0.85%
Selenium:0.9µg
1.29%
Source:My Recipes