I just adore this combination, crunchy brown sugar meringues, filled with whipped coconut cream and juicy, tangy persimmons to complete this deliciousness.  

Df/gf

Preparation time - 

Cooking time - 2 hours

Skill - moderate

Serves 10

Ingredients 

Brown sugar meringues

3 (105g) egg whites 

120g brown sugar

70g caster sugar

Pinch salt

1 tsp vanilla essence

Coconut whip

1x 400g tin coconut cream, chilled

2 persimmons, firm but ripe

1 Tbsp coconut sugar (optional)

1 lime, zest and juice

Method

Begin by making the meringues at least 2 hours or the day before, to allow the meringues to dry out.

Preheat the oven 110C

You are going to be warming the whites and sugar mixture over a double boiler.  So you will need to find a suitable sized saucepan,  half filled with water and placed over simmering heat.

Add the weighted egg whites, and both sugars to the bowl of your mixer, place the bowl over the simmering water ensuring the water doesn’t touch the bowl.  Test the egg mixture often as you are wanting the sugar to dissolve and not feel grainy between your fingers. You also do not want to overheat the whites (8 mins). Stir frequently. 

Place the bowl directly onto your mixer, with the whisk attachment.

Whisk on medium-high speed until the mixture becomes stiff peaks and glossy.

Line a baking tray with greaseproof paper, either use a piping bag with a medium sized nozzle or you can spoon the mixture onto the trays. 

Draw 10 even sized circles 5-6cm in diameter spaced over the baking paper.

Pipe or shape the meringue using the circles as guidelines.

Place into the oven and bake for 2 hours.  Do not open the door!  Turn the oven off, leaving the door closed until cool.

To make the coconut whip, place the chilled coconut cream into the bowl of your mixer, using the whisk attachment, whisk until thick.  Store in the fridge until required.

To prepare the persimmons, peel the skin off with a peeler or sharp knife.  Cut the persimmons into small pieces, and place into a bowl, add the zest and a squeeze of lime to coat the persimmons.  Sprinkle over a little sugar to taste.

Spoon the whipped coconut onto the meringues, decorate with the lime infused persimmons and enjoy.