Active Time: 30 MinsTotal Time7 Hours 30 Mins
Yield: Serves 12
Layer crisp meringues and coconut cream to make a fabulous and flourless dessert that works for Passover celebrations or anytime you need a dairy- and gluten-free dessert that impresses. Coconut cream has a rich texture and subtle sweetness and also happens to be dairy free. Look for canned coconut cream (not coconut milk, coconut water, or cream of coconut), and chill it well before you whip it up.
- 1 1/2 tablespoons potato starch (or cornstarch)
- 1 1/2 cups plus 3 Tbsp. granulated sugar, divided
- 6large egg whites, at room temperature
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons unsweetened cocoa
- 2(14-oz.) cans unsweetened coconut cream, chilled 24 hours
- Chocolate shavings
How to Make It
Preheat oven to 225°F. Line 2 large baking sheets with parchment paper, and draw 2 (7-inch) circles on 1 parchment paper sheet. Draw 1 (7-inch) circle on second sheet. Turn sheets over, writing side down.
Whisk together potato starch and 1 1/2 cups of the sugar in a bowl; set aside. Beat egg whites with a heavy-duty stand mixer fitted with whisk attachment on medium-high speed for 1 minute. Add lemon juice and kosher salt, and beat until blended, about 30 seconds. With mixer running on high, gradually add sugar mixture (2 tablespoons at a time), beating just until glossy, stiff peaks form and sugar is almost dissolved, about 2 minutes. (Do not overbeat.) Reduce speed to low, and beat in vanilla.
Gently spoon egg white mixture evenly onto parchment paper circles. Sift 1/2 teaspoon cocoa over each. Using back of a spoon, spread egg white mixture to cover each circle.
Bake in preheated oven until meringues have formed a crust, about 3 hours; rotate baking sheets between top and bottom racks halfway through baking. Turn oven off, and let meringues stand in oven with door closed at least 4 hours or up to overnight.
Chill bowl of stand mixer and whisk attachment 30 minutes. Pour chilled coconut cream into chilled bowl. Add remaining 3 tablespoons sugar. Beat on medium speed, 1 minute. Increase speed to medium-high; beat until fluffy, 3 to 4 minutes.
Place 1 meringue on a serving plate; top with 1 to 1 1/2 cups whipped coconut cream. Repeat with 2 remaining meringues and cream, ending with cream. Garnish with chocolate shavings.
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