Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
Preheat the oven to 300° and position racks in the middle and lower thirds. Line 2 large baking sheets with parchment paper.
Step 2
In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. Fold in the coconut mixture.
Step 3
Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart. Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking. Turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour. Transfer the baking sheets to racks and let the cookies cool completely.
Your folders
theoriginaldish.com
Your folders
foodnetwork.com
4.8
(6)
30 minutes
Your folders
olivemagazine.com
Your folders
tasteofhome.com
4.6
(7)
Your folders
howsweeteats.com
5.0
(7)
Your folders
cinnamonandcoriander.com
25 minutes
Your folders
foodnetwork.com
4.7
(3)
1 hours
Your folders
kingarthurbaking.com
3.7
(14)
2 hours, 30 minutes
Your folders
taste.com.au
4.8
(40)
150 minutes
Your folders
mayihavethatrecipe.com
5.0
(2)
6 minutes
Your folders
epicurious.com
4.5
(6)
Your folders
taste.com.au
4.4
(56)
90 minutes
Your folders
taste.com.au
4.6
(23)
90 minutes
Your folders
allrecipes.com
4.3
(26)
1 hours, 30 minutes
Your folders
skinnytaste.com
5.0
(2)
120 minutes
Your folders
kingarthurbaking.com
4.8
(16)
2 hours
Your folders
thenovicechefblog.com
4.7
(3)
35 minutes
Your folders
shugarysweets.com
4.6
(25)
3 hours, 30 minutes
Your folders
acouplecooks.com
5.0
(2)
2 hours, 30 minutes