mini coconut meringues

There was a time when I would get the Sunday blues. I would get them so badly that sometimes I felt like I just watched my last day of the weekend slip between my fingers. Now, I have grown a genuine love for this slow, desirable day. We almost always have pancakes. Piled high and drizzled with delicious maple syrup and fresh berries- its all pretty scrumptious. We have little dance parties and extra bold coffee and peruse the newspaper (I still love the smell of that ink on paper).

We bake on Sundays. Always some little treat or even a healthy bar for the week. Today, I tried something new with Meringue. I hadn't made them in a very long time so we opted for minis to start. They were oh so easy, although they do require some patience. The taste however, well we couldn't gobble them up fast enough. Light and the perfect texture of slightly crisp on the outside and chewy delicious on the inside. The toasted coconut was a must and the prefect compliment to the meringue itself. 

Here is the recipe.

3 egg whites

3/4 cup of sugar

1/2 teaspoon vanilla extract

Sprinkled coconut

The key is to completely separate the whites from the yolk. Start really slow with your whisk blender. Gradually add your sugar, a couple of table spoons at a time while you continue to increase speed on your electric blender. Once all your sugar is added and you have maximum blender speed, continue until your egg whites can peak straight up without flopping over. Pipe your eggs whites on to parchment paper to the size of your liking and sprinkle coconut on top.

Pre heat your oven to 225 degrees fahrenheit and let your meringues bake for approximately 45 minutes. Keep an eye on them and when they are golden on top, they are probably ready to go.