Coffee Meringue Cookies

1. Meringue

egg white 4 pcs • powdered sugar 4.25 oz (120 g) • grated coconut 5.25 oz (150 g)

Whisk the egg whites until stiff. Whisk in the sugar and finally stir in the coconut.

2. 

With the confectionery syringe spray the coconut dough into the oval shape onto baking tray covered with baking paper. Form not too high meringues. You can marker the shape of meringue on the baking paper the way that oval edges do not touch. The simplest way is using of the form for baking of meringue.

3. 

Bake, rather dry, in oven at lowest level for about 35-45 minutes. Put the wooden ladle into the oven doors so the doors stays mildly open. Then the meringues will not burn.

4. Coffee cream

coffee instant 2 tsp • water 2 tbsp (30 ml)

Mix the coffee with hot water and let it cool.

5. 

semi skimmed milk 1,5% 1.1 cup (250 ml) • vanilla pudding - powder 1.5 oz (40 g) • vanilla sugar 0.75 oz (20 g)

Stir vanilla custard powder and vanilla sugar in a milk. Cook a thick custard. Let it cool properly.

6. 

unsalted butter 5.25 oz (150 g) • powdered sugar 2.75 oz (80 g)

Beat the butter with sugar until foamy.

7. 

Mix beaten butter with cooled custard and coffee.

8. 

Spray the cream over the half of baked ovals and cover the cream with other half of ovals, gently push down. Place meringues in fridge and let it cool for 2-3 hours.