Coconut Meringue Candy 80 g

For the coconut meringue pie recipe, whip the egg whites until stiff, starting on low speed and increasing it little by little. Add some of the sugar to the already partially whipped egg whites, continue whipping, then add the remaining sugar a little at a time until you have obtained a soft and shiny meringue; incorporate the dehydrated coconut.
Scoop the resulting ‘batter’ into a pastry bag and spread it on a baking tray, lined with baking paper, in small clumps.
Bake at 180 °C for about 10 minutes. Remove from the oven and leave to cool.

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