Coconut Topped Meringues Infused With Vanilla Bean

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 5 egg whites, room temperature
• 1 pinch salt
• 1/2 vanilla bean, seeds scraped, pod reserved for another use
• 2 1/2 cups confectioners' sugar
• 1/3 cup unsweetened dried shredded coconut

Recipe

• 1 preheat oven to 200°f line a rimmed sheet with parchment. using a 4-inch round template such as an inverted bowl, draw 6 circles evenly spaced on parchement; place marked sides, on a baking sheet.
• 2 with an electric mixer on medium speed, beat egg whites and salt until foamy. beat in vanilla seeds. gradually add sugar; beat until combined. raise speed to high, and beat until stiff (but not dry), peaks form, about 15 minutes.
• 3 spoon meringue onto each circle, do not smooth tops. sprinkle about 1 tablespoons coconut over half of each mound. bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours. let cool, meringues can be stored in a single layer in an airtight container up to 2 days.