Cheesecake with goat cheese and blueberries
2020-08-13 / test@t
Coconut meringue strips
Viscous coconut meringue, then a layer of sour jelly and crumbly dough - biting off the first bite, your hand will reach for the second strip. But if you can resist not eating them all at once, store the cookies in a tin box for 5 days.
Ingredients
- 200 g red currant jelly
- 1 cup coconut flakes
- 3 squirrels
- 250 g of sugar
- juice and grated zest of half a lemon
- 300 g flour
- 150 g softened butter
- 75 g of sugar
- 1 egg
- a pinch of salt
STEP-BY-STEP COOKING RECIPE
Step 1
Beat the butter and sugar with a mixer until a light cream, add the egg. Then add flour and salt and stir quickly. Knead the dough on a work surface, roll into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Step 2
Roll out the dough on a floured surface into a 4 mm thick layer and place on a parchment-lined baking sheet. Form small bumpers.
Step 3
Apply a thin layer of jam to the dough.
Step 4
Whisk the whites until soft peaks, add sugar and lemon juice, and continue whisking until firm peaks.
Step 5
Using a spatula, gently stir in the coconut and grated lemon zest. Transfer the meringue to the jam and flatten.
Step 6
Preheat oven to 200 ° C. Place the baking sheet in the oven and bake for 20 minutes. Cool slightly on a wire rack and then, while still warm, cut into strips.
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