Recipe courtesy of Michael Lomonaco

Coconut Meringue and Warm Winter Fruits

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  • Level: Easy
  • Yield: 6 to 8 servings
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1 cup egg whites (approximately 8 eggs separated, reserving the yolks for another use)

1 teaspoon lemon juice

1 1/2 cups superfine sugar

1/4 cup shredded coconut

3 tablespoons butter

2 pears, peeled, cored, 1/2 - inch dice

2 apples, peeled, cored, 1/2 -inch dice

1/2 cup dried, figs, sliced

1/2 cup dried apricots, sliced

1/4 cup raisins

1/4 cup maple syrup

1/4 cup orange liquor

1/2 cup sliced almonds


  1. Preheat oven to 250 degrees.
  2. In the bowl of stand mixer, combine egg whites and lemon juice. Whip the whites to soft peaks, adding 1 cup of sugar while whipping. Continue to whip to stiff, but not dry, peaks while adding remaining sugar and coconut.
  3. Place mixture in a pastry bag with a star tip. On a parchment lined cookie sheet, pipe out 3-inch circles or ovals. Bake for 1 hour, turn off oven and leave meringues in oven to dry for 6 hours or overnight.
  4. Heat butter in skillet. Add pears and apples and saute just until fruit begins to caramelize. Add figs, apricots and raisins. Add syrup and liquor and cook for 2 minutes more. Add almonds. Cool slightly and serve in meringue shells.
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