MAKES ABOUT 2 DOZEN 2-INCH SHARDS
If you’re as in love with airy, sweet, crunchy meringue as I am, you’ll love this twist on meringue cookies. It’s basically a lazy meringue lover’s dream, no piping or scooping of little mounds required. These shingles of sugary bliss are laced with the tropical flavors of light muscovado sugar, coconut, and dark rum.
This recipe is pictured here.
¾ cup (2⅛ ounces/60 grams) unsweetened shredded coconut*
½ cup (2⅛ ounces/60 grams) sliced almonds
2 large egg whites
⅛ teaspoon fine sea salt
⅓ cup (2¼ ounces/71 grams) firmly packed light muscovado sugar
1 teaspoon cornstarch
1 teaspoon dark rum (such as Myers’s)
½ teaspoon pure vanilla extract
*Sometimes labeled “desiccated” coconut.
1. Position an oven rack in the center of the oven and preheat the oven to 350˚F.
2. On a large rimmed baking sheet, toss together the coconut and almonds and spread into an even layer (really give the coconut and nuts lots of room to dry and toast—use all the space on the sheet!). Bake until crisp and lightly golden, stirring occasionally, 8 to 10 minutes. Transfer the toasted coconut and almonds to a plate to cool completely.
3. Wipe the sheet tray clean with a paper towel and line it with parchment paper. Lower the oven temperature to 225˚F.
4. Into the bowl of an electric mixer fitted with the whisk attachment, pour the egg whites and salt. Beat on medium-high speed until soft peaks form, about 3 minutes. Meanwhile, in a small bowl, work together the sugar and cornstarch with your fingertips until the sugar is lump-free and appears drier in texture.
5. Once the egg whites have reached soft peaks, gradually add the sugar to the whipping whites. Once all the sugar has been added, raise the mixer speed to high and whip until the meringue is stiff and glossy, about 3 minutes more.
6. Fold three-quarters of the cooled coconut and almonds into the meringue. Spread the meringue out onto the prepared baking sheet into a rough, 8 × 12-inch rectangle, about ⅓ inch thick. Sprinkle the remaining coconut and almonds evenly over the top.
7. Bake until the meringue is dry and crisp, about 1½ hours. Let the meringue cool completely on the baking sheet set over a wire rack. Break into pieces. Store in an airtight container at room temperature in a very cool, dry place for up to 2 weeks.