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.

Cooking time

1h 25m

Servings

Catalog

Coconut meringue strips

STEP-BY-STEP COOKING RECIPE

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