Coconut Meringues with Rainbow Sherbet
- 3 - large egg whites
- 1/2 cup - Domino® Superfine Sugar
- 1/2 cup - flaked coconut
- 6 scoops - rainbow sherbet
- 6 - oranges, broken into segments, with residual juice
Preheat oven to 200°F.
Whisk together the egg whites and sugar in the bowl of an electric mixer. Place over a pot of simmering water and gently stir until just hot and the sugar is dissolved. Remove from the heat and beat on high speed with an electric mixer until cooled and thick. Fold in the coconut.
Divide meringue evenly into 6 mounds on parchment lined baking sheet, 2 inches apart. Press gently on the top so they are 3 inches across and 1 inch high. With the back of a spoon, press into the center, making 1/2-inch indent in the center of each meringue.
Bake for 2 hours, until the outside is crisp, but the 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 of the residual juice over the ice cream. Serve immediately.
Recipe Courtesy of Chef Emily Luchetti