Welcome to the delightful world of Coconut Lime Meringue Clouds! These light, airy treats are a tropical twist on classic meringue cookies. Perfect for brightening up any dessert table, they offer a satisfying crunch with a burst of zesty lime and rich coconut flavor.
Egg whites are the base of our meringue, providing the structure and volume. Beating them traps air, which results in the fluffy texture we’re aiming for. Cream of tartar acts as a stabilizer, helping the egg whites to hold their shape. Granulated sugar sweetens the meringue and helps achieve that beautiful glossy finish. A touch of coconut extract infuses the mixture with a tropical aroma, while lime zest adds a refreshing citrusy zing. Finally, sweetened shredded coconut gives our clouds a delightful crunch and additional coconut flavor.
These Coconut Lime Meringue Clouds pair beautifully with a scoop of mango sorbet for a refreshing dessert. Alternatively, serve them alongside a tropical fruit salad to enhance their exotic flavors. They're also delightful when used as a garnish for lime or coconut-flavored pies.
First, preheat your oven to 250°F and line a baking sheet with parchment paper. This ensures our meringues won't stick and will bake evenly. Next, in a clean, dry bowl, use an electric mixer to beat the egg whites until they're nice and foamy. This is the starting point for building the structure of our meringue.
Once foamy, sprinkle in the cream of tartar and continue beating until soft peaks form. At this stage, the egg whites should hold their shape but still flop over a bit when you lift the beaters. Gradually add the granulated sugar, one tablespoon at a time. Beat until stiff peaks form and the mixture becomes glossy. You'll know it's ready when the peaks stand upright without collapsing.
Now comes the flavor boost: gently fold in the coconut extract and lime zest. Use a spatula and a light hand to avoid deflating the mixture. Spoon the meringue onto the prepared baking sheet in small mounds, about 1–2 inches apart. Top each mound with a sprinkle of shredded coconut for added texture and flavor.
Bake the meringues for 1 hour. After the timer beeps, turn off the oven but leave the meringues inside to cool gradually for another hour. This step is crucial as it prevents cracking. Once cooled, transfer them to an airtight container to maintain their crispness.
Share