A very light and delicate pastry made of a mixture of egg whites and sugar, the meringue is often associated with French cuisine.
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3 egg whites
¼ cup sugar
¼ teaspoon lemon juice
¼ cup coconut
1 pie shell
Beat the egg whites to a foam with the lemon juice. Gradually add sugar and beat until stiff glossy peaks form.
Gently spread the mixture on a pie crust. Bake at 350 F until the meringue is firm.
Spread the coconut on a baking sheet. Bake at 300 F for 3 to 4 minutes, turning occasionally. Cool. Sprinkle coconut onto meringue.