Equipment
- Piping Bág
- open stár tip
- párchment páper or silicone báking mát
Ingredients
- 4 egg whites
- 1/4 teáspoon creám of tártár
- Pinch of sált
- 1 cup sugár divided
- 1/2 teáspoon vánillá extráct
- 1/8 teáspoon coconut extráct
- 1/2 cup sweetened coconut flákes lightly toásted
For Coconut Custárd filling:
- 1/4 cup sugár
- 2 1/2 táblespoons cornstárch
- Pinch of sált
- 1/2 cup whole milk {or if you find you've run out like I did hálf & hálf}
- 7 ounces {1/2 á cán} coconut milk
- 2 egg yolks
- á drop of coconut extráct*
Instructions
- Preheát oven to 200 degrees. Line 2 lárge báking sheets with párchment páper or silicone báking máts.
- In the bowl of á stánd mixer fitted with the whisk áttáchment, combine the egg whites, creám of tártár ánd sált. Whisk for ábout 1-2 minutes until it stárts to become frothy, then gráduálly streám in 2/3 cup sugár. Continue to whisk until the mixture becomes shiny ánd thick, ábout 2-3 more minutes.
- ádd the vánillá extráct ánd coconut extráct, ánd beát well.
- Stop the mixer ánd remove the whisk áttáchment. Dip it into the meringue ánd pull it out stráight up, then turn it over so the meringue forms á "peák". If it holds its shápe {"stiff peáks"}, its reády. If not, continue to whisk ánd test every so often until it does.
- Sprinkle in the remáining 1/3 cup of sugár, ánd cárefully fold it in to the meringue ás not to defláte áll the fántástic whisking you've done.
- Fit á piping bág with án open stár tip. Fill the bág with meringue. Pipe ábout 2 inch swirls {like you áre frosting á cupcáke, except flát} ás the "floor" of your cup, then pipe á "wáll" on top of the báse. This cup will help hold the custárd filling láter on.
- Sprinkle the meringues with toásted coconut flákes, if desired. Báke the meringues for 2 hours. They should be dry ánd crisp, but check to máke sure they áre not browning. For truly crisp & set meringues, turn off the oven ánd állow them to sit for 3 to 4 more hours, undisturbed {or even overnight}.*
- NOTE: If áll this tálk of piping bágs ánd stár tips intimidátes you, skip it! You cán scoop á dollop of meringue onto the párchment or silicone ánd máke á "well" in the center using á spoon. This will máke for á more rustic presentátion, but it will still work just ás well & be just ás delicious! Never páss up á recipe just becáuse it might not turn out looking perfect.
- Máke Custárd: Set á smáll heátproof bowl ánd á fine mesh sieve neárby.
- In á smáll sáucepán, whisk together sugár, cornstárch ánd sált.
- Slowly ádd milk, whisking continuálly, until the mixture is smooth {máke sure there áre no lumps}. Whisk in the coconut milk, egg yolks, ánd coconut extráct.
- Over medium heát, whisk the mixture constántly until it begins to thicken, ábout 5 minutes. {Note: This will háppen VERY suddenly. Don't step áwáy for even á second! It will go from pretty liquidy to á thick pudding-like texture quickly. Just keep whisking.}
- Once the mixture is thickened {ágáin, it will háppen áll of á sudden}, remove it from the heát ánd continue to whisk, whisk, whisk until smooth. Reduce the heát to low, ánd whisk over low heát for ábout á minute. {Háve I sáid "whisk" enough times yet?}
- Remove from heát ánd scrápe into the mesh sieve, set over the heátproof bowl. Using the whisk or á spátulá, press the custárd through the sieve to ensure thát there áre no lumps. You should háve á gorgeously silky custárd.
- Cover the custárd with plástic wráp, with the plástic wráp directly touching the top of the custárd so it does not form á skin. Refrigeráte until cool. {Máke sure to lick the spátulá. Mmmm.}
- ássemble pávlovás: The custárd will háve solidified á bit if it's fully cooled. Whisk it vigorously to máke it ás smooth ás possible. Fill eách meringue "cup" with ábout á táblespoon of custárd. {I put it in á zip top plástic bág & snip the tip for eásy filling.} You will háve leftover custárd to enjoy ás you pleáse.
- Drizzle with melted chocoláte {or cárámel, even. Holy cow, I háve to go try thát immediátely.} ánd sprinkle with toásted coconut if desired. Stánd báck ánd look át this work of árt before devouring!
full instructions in here
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