Coconut Meringues with Rainbow Sherbet
- 3 large egg whites
- 1/2 cup C&H® Quick Dissolve Superfine Sugar
- 1/2 cup coconut, flaked
- 6 scoops rainbow sherbet
- 6 oranges, broken into segments, with residual juice
Preheat oven to 200°F. Line a baking sheet with parchment paper.
Whisk together egg whites and sugar in bowl of electric mixer. Place over pot of simmering water and gently stir until just hot and sugar is dissolved. Remove from heat and beat on high speed with electric mixer until cooled and thick. Fold in coconut.
Divide meringue evenly into 6 mounds on prepared baking sheet, 2 inches apart. Press gently on the top so meringues are 3 inches across and 1 inch high. With back of spoon, press into center, making 1/2-inch indent in center of each meringue.
Bake 2 hours, until outside is crisp, but inside is still soft. Cool to room temperature.
To serve, place a scoop of rainbow sherbet on top of each meringue. Spoon orange segments and some residual juice over sherbet. Serve immediately.
Featured by Chef Emily Luchetti