Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Coconut Meringue Slice served
Crispy meringue topping on a rich coconut base

Coconut Meringue Slice

Author: Flavelo
Recipes Cakes and Desserts
A masterpiece of Hungarian home baking, where the density of buttery shortcrust pastry is counterpointed by the lightness of egg white foam. The desiccated coconut provides not only flavour but structure to the meringue: the fibres 'hold' the sugary foam, preventing it from collapsing during baking and creating a crisp crust on top.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray (approx. 25x35 cm)
  • Whisk
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

For the pastry, crumble the butter with the flour, icing sugar, and baking powder. Knead together with the egg yolks.

Tip: Shortcrust pastry technique: work quickly with cold butter.
2 ✓

Roll out into the baking tray and blind bake at 180°C for 10 minutes (until half-baked).

Tip: Blind baking ensures the pastry cooks through even under the foam.
3 ✓

Whisk the egg whites with the salt and caster sugar into a very stiff meringue. Fold in the coconut.

Tip: The meringue should be glossy and hold stiff peaks.
4 ✓

Spread over the pre-baked pastry and bake again (approx. 15-20 mins) until the top is pale brown.

Tip: Here we are drying the meringue to make it crisp.

Recipe FAQ

Why did the pastry get soggy?
You put the meringue on hot pastry, and the steam softened it. Or you didn't blind bake it enough.

Ingredients

  • 200 g Plain flour
  • 100 g Butter (cold)
  • 100 g Icing sugar (for pastry)
  • 3 pcs Egg yolks
  • 1 tsp Baking powder
  • 150 g Desiccated coconut
  • 3 pcs Egg whites
  • 120 g Caster sugar (for meringue)
  • 1 pinch Salt