Hearing a dessert described as “nice and light” usually makes me dubious. I immediately think of a grocery store cake (people who serve them always tout them to be “nice and light!”). In my experience they are mediocre and unsatisfying but I promise you that this is not the case here. This Coconut Chocolate Meringue is in fact, light. However, it is incredibly delicious and so far from mediocrity. Plus, it’s easy to make and happens to be gluten-free for the Celiacs in your lives (or if you’re out of flour). The recipe comes from my fairy godmother, Aunty Ang, another fabulous baker who has inspired me over the years.
Coconut Chocolate Chip Meringue with Fresh Berries & Cream
Chewy meringue, pillowy whipped cream, and vibrant berries make for a delicious and beautiful dessert that is surprisingly simple to make.
Servings: 6
Equipment
- Springform Pan
Ingredients
- 4 egg whites, room temperature*
- 1 scant cup granulated sugar
- ½ cup coconut, shredded*
- ½ cup mini chocolate chips
Filling
- 2 cups heavy cream
- ¼ cup icing sugar
- 1-1½ teaspoons vanilla extract
- 1½-2 cups fresh berries*, sliced if large
- ¼ cup chopped toasted pecans (optional)
Instructions
- Preheat oven to 350°F and line a springform pan with parchment paper, cutting out a circle for the bottom and long strips for the edges. Use a small amount of butter to lightly grease the pan before sticking the parchment on in order to keep it in place.
- Using an electric mixer, beat the egg whites and sugar together on high until white, glossy, firm peaks form. This means that when you lift the beaters up and out of the mixture, little mountain peaks of meringue will form and stay in place, with drooping down only a tiny bit at the tip of the peak. This takes some time, about 5 full minutes or more with a handheld electric mixer.
- Gently fold in the coconut and chocolate chips. Pour into the prepared pan and spread it out in an even layer. Do not bang the pan to spread as this will cause the egg whites to lose their airiness.
- Bake for 40 minutes. Remove from the oven and let cool completely in the pan. Do not be alarmed when your meringue looks caved in and disastrous (see photo below). Carefully remove from the pan once cool. I have never been able to get the bottom piece of parchment paper off, so if you're in the same boat, serve carefully and avoid cutting and serving the paper. The meringue slid off the paper easily when I served it.
Filling and Assembly
- Beat heavy cream, icing sugar, and vanilla together until soft or loose peaks form. It should be really soft and pillowy. Taste and add more sugar and vanilla if needed.
- Fill the caved-in meringue with the whipped cream. Top with fresh berries, chopped nuts if using, and garnish with fresh mint.
Notes
- Separate eggs when they’re COLD, but beat egg whites when they’re ROOM TEMPERATURE. This will give you the best results for your meringue.
- Coconut – I used unsweetened shredded medium coconut but sweetened would work fine too. As would desiccated coconut. I’d be wary of Fancy or Flaked coconut because when cutting the meringue, the pieces won’t hold together as well with larger pieces of coconut.
- Fresh Berries – I usually use a combination of sliced strawberries and either blackberries, blueberries, or raspberries. Huckleberries are divine as well, but they’re harder to come by.
