White Chocolate, Almond and Coconut Meringue Kisses

7. 10. 2025

Amazing meringues with homemade almond flour dipped in white chocolate and covered in grated coconut – they have a perfect texture and taste.

You have to try it!

Ingredients:

• 4 egg whites, room temperature
• 2 cups sifted powdered sugar
• 3/4 cup natural almonds
• 2 cups high-quality white cooking chocolate (i.e., Nestle melts)
• 2 cups grated coconut

Method:

Preparation of almonds and sugar:

• Preheat the fan oven to 390°F.
• On a tray lined with baking paper, bake the almonds in the oven for about 5 minutes until they are golden brown and slightly aromatic.
• Keep a close eye on them as they burn easily. 
• After cooling, very finely chop or grind in a food processor.
• Line a deep baking dish with baking paper and pour sugar into it.
• Bake for 5 minutes until the edges start to melt.
• Remove the sugar from the oven and reduce the temperature to 210°F.

Preparation of snow meringues:

• Wipe out the bowl of your mixer.
• Pour in the egg whites, and whisk on low speed for 2 minutes until small bubbles form. 
•  Turn the whisker up to medium/high speed, and whisk for 5-8 minutes until very stiff peaks form.
• Leave the mixer on and gradually add the sugar in spoonfuls.
• Whisk well between each addition to dissolve the sugar.
• Once all the sugar is incorporated, continue to beat for another 5-7 minutes until the sugar has dissolved.
• Test this by rubbing a bit of meringue between your thumb and forefinger. If it feels gritty, keep whisking until smooth and glossy.
• If you can smell the sugar, continue beating until the mixture is smooth and glossy.
• Using a large spatula, very gently fold almond meal through meringue mixture until just combined. Take care to not over mix.
• Using a spoon, gently scoop the meringue into a large decorating bag with a wide round nozzle and spread the meringue onto the lined baking sheet.
• To have approximately 40 meringues, the diameter of the meringue base should be about 1.5 – 2 inches.
• When applying the meringue, hold the nozzle close to the baking sheet and lift it slightly as you press to allow the meringue to form a peak.
• Bake the meringues for 45 minutes to 1 1/2 hours, depending on your oven, until they are crisp and lightly golden.
• Try gently tapping one meringue on the baking sheet.
• If it sounds hollow, turn off the oven, open the door slightly, and leave to cool slowly in the oven.

Preparation of chocolate:

• Melt the broken white chocolate in a water bath.
• Keep scraping the chocolate off the sides of the bowl to prevent it from burning.
• Once the chocolate is almost all melted, remove from the heat and stir until completely melted.
• Allow the chocolate to cool slightly, about 5 minutes.
• Dip the base of the cooled meringue into the chocolate and gently shake it.
• You can dip them as deep as you like.
• Then, gently dip each meringue into the coconut to adhere to the white chocolate.
• Return the wrapped meringues to the freshly lined baking sheets and cool until the chocolate hardens.
• Enjoy your meal!

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