3 egg whites
2 cups unsweetened shredded coconut
1/4 cup honey
1/2 Tbsp vanilla extract
1 Tbsp lemon juice
pinch of sea salt
Preheat oven to 350º F. Whisk egg whites until white stiff peaks are formed. Add lemon juice and salt. Very gingerly combine rest of ingredients. Spoon the mixture onto a baking sheet lined with parchment paper. Bake for 15 minutes.
4 egg whites
1 cup sugar
1/4 tsp baking soda (optional)
1 Tbsp lemon juice (optional)
Preheat oven to 300º F. Prepare a cooking tray lined with parchment paper. Whisk egg whites until they become snow-white and start to thicken. Slowly and, in small quantities, whisk in the sugar. The baking soda and the lemon juice are optional but will help to firm up the meringue. Once peaks have formed and the meringue doesn’t jiggle when you move the bowl, use a spoon to make little mounds on the tray. Bake for 30 minutes. They should be ready with a crunchy outside and a chewy inside. If you wish for a crunchier texture all the way through, keep them in the oven after it’s been turned off for another 1/2hr -1hr. Meringues should be stored in an airtight container.
Tip: You’ll want to use either a metal or a glass bowl. Eggs should be cold and, ideally, it should not be humid in the room or the eggs won’t stiffen.