Marinated Strawberries
2014-06-17 18:55:19
Yield: 6 to 8 servings
Ingredients
- 2 pints fresh strawberries, stems removed and quartered
- ¼ cup chopped fresh mint
- ¼ cup light rum
- 2 tablespoons sugar
- 2 limes, juiced
- Coconut Meringues (recipe follows)
Instructions
- In a large bowl, toss strawberries with mint, rum, sugar, and lime juice. Spoon strawberries into 6 to 8 double old fashioned glasses. Top each serving with 1 Coconut Meringue.
Taste of the South https://tasteofthesouthmagazine.com/
Coconut Meringues
2014-07-14 18:54:58
Yield: approximately 3 1/2 dozen meringues
Ingredients
- 4 egg whites
- 1⁄2 teaspoon coconut extract
- 1 cup superfine sugar
- 1 tablespoon cornstarch
- 1 teaspoon distilled white vinegar
- 1 cup sweetened flaked coconut
Instructions
- Preheat oven to 300°. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat egg whites and coconut extract at high speed with an electric mixer fitted with a whisk attachment until soft peaks form, approximately 1 minute. Gradually add sugar, beating well until mixture is glossy and stiff, approximately 2 minutes. Lightly sift cornstarch over egg whites; fold cornstarch and vinegar into egg whites.
- Scoop meringue into a piping bag fitted with a large round tip. Spread coconut on prepared baking sheet. Pipe meringue on top of coconut in 2-inch rounds. Place baking sheet in oven; reduce heat to 250°.
- Bake for 1 hour. Turn off oven, and let meringues cool in oven for at least 4 hours or up to overnight. Store meringues in an airtight container for up to 1 week or freeze for up to 4 months.
Taste of the South https://tasteofthesouthmagazine.com/
