Coconut and Pistachio Meringues with Berries

Date: June 2021

Coconut and Pistachio Meringues with Berries


  • 3 large egg whites
  • 180g  caster sugar plus 2 tbsp extra
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 50g desiccated coconut
  • 50g unsalted, shelled pistachio nuts, finely chopped
  • 300g strawberries, hulled and halved if large
  • 300g raspberries
  • 1 tbsp lemon juice
  • 200ml double cream
  • 100ml Greek yogurt


Heat the oven to 180C / fan oven 160C / gas 4

Line 2 baking sheets with baking parchment

Whisk the egg whites until stiff, then whisk in the sugar a little at a time until the mixture is stiff and shiny.  Stir in the cornflour and vinegar.  Now using a large metal spoon fold in the coconut and half the pistachios.

Divide the meringue evenly into 6 large dollops (you may need to do 3 on each tray).

As you put them in the oven, turn down the oven to 150C/Fan 130C/gas 2 and cook the meringues for 50-60 minutes without opening the door.  Turn off the oven and let the meringues cool in the residual heat of the oven.

Mix all the berries with the lemon juice and 2 tbsp caster sugar about an hour before serving and they will release their juice.  In a bowl whip the cream and yogurt until softly whipped.

To serve, place a meringue on a serving plate, top with a spoonful of the cream mixture the berries, a little juice and then sprinkle with remaining pistachios

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