Coconut Topped Meringues Infused With Vanilla Bean

1. 1

   Preheat oven to 200F Line a rimmed sheet with parchment.

2. 2

   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.

3. 3

   With an electric mixer on medium speed, beat egg whites and salt until foamy.

4. 4

   Beat in vanilla seeds.

5. 5

   Gradually add sugar; beat until combined.

6. 6

   Raise speed to high, and beat until stiff (but not dry), peaks form, about 15 minutes.

7. 7

   Spoon meringue onto each circle, do not smooth tops.

8. 8

   Sprinkle about 1 tablespoons coconut over half of each mound.

9. 9

   Bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours.

10. 10

    Let cool, Meringues can be stored in a single layer in an airtight container up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.