Pink, coconut-flecked meringues with a hint of raspberry and almond — light, chewy, and pretty on a plate.
Method
- 1
Combine the gelatin, sugar and salt. While beating the egg whites on high speed, gradually add the gelatin-sugar mixture.
- 2
Add the almond extract and continue beating until glossy and stiff peaks form, then stir in the coconut.
- 3
Drop by heaping teaspoons about 2 inches apart onto parchment-lined sheets and bake at 275°F for 35 to 40 minutes.
