A delightful treat for any occasion, the passionfruit yoghurt gives a delicious lightness to these.
Preheat oven to 120C.
Whisk the egg whites using an electric mixer for 3-4 minutes or until they reach soft peaks.
Gradually add the sugar whisking continuously until glossy peaks form and the sugar has dissolved in (2-3 minutes).
In a bowl combine the coconut and icing sugar.
Fold through the meringue mix and carefully combine.
Transfer mix to a piping bag with a 2cm nozzle (or make a piping bag from a zip lock bag with the corner cut out) and pipe 5cm rounds onto baking paper lined baking trays. Ensure you leave 3-4cm gap between each.
Fan bake for 50 minutes to 1 hour, turning the trays half way through to ensure even cooking, or until crispy and toasted.
Store in an airtight container for up to 4 days.
For passionfruit coconut yoghurt, mix the coconut yoghurt well before adding the passionfruit pulp and mixing well.
Place in the freezer for 10-15 minutes or until just firm enough to spoon onto the meringues and place another meringue on top to make a sandwich.
5 free-range egg whites
135 grams Caster Sugar
150 grams coconut threads
Pinch of salt
150 grams icing sugar
PASSIONFRUIT COCONUT YOGHURT
1 jar Raglan Coconut yoghurt
3-4 passionfruit pulp removed