Popular in the colder months in the Netherlands, these little coconut meringues with a hint of ginger are a favourite with adults and children alike.
- 2 egg whites
- 150 g caster sugar
- 125 g desiccated coconut
- 125 g shredded coconut
- 1 tsp finely grated lemon rind
- 1 tsp finely chopped ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat the oven to 180˚C.
Using an electric mixer, whisk the eggwhites and sugar for 8–10 minutes until soft peaks form. Fold in the remaining ingredients until just combined.
Line two large baking trays with baking paper. Using two teaspoons, drop walnut-size balls of the mixture onto the trays, 3 cm apart.
Bake the coconut rocks, 1 tray at a time, for 5–7 minutes until just starting colour. Allow to cool before serving.
Photography by Alan Benson