Toasted Almond-Coconut Meringues

March/April 2007

Your rating: None Average: 3.9 (29 votes)

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Toasted Almond-Coconut Meringues

1 Review for Toasted Almond-Coconut Meringues


I used a sugar substitute and measured exactly the same amount. It was too sweet. Next time I will cut the SPLENDa down to 1/3 cup. I will make again.

Texture crispy and flavorful

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