Here is an easy recipe for coconut rocks called "Congolais" that will delight both young and old. Less fatty than a classic meringue, fluffier than a tile: the congolais owes its secret to a hint of apricot jam that breaks the usual dryness of the coconut. Egg whites heated in a bain-marie up to 48°C, then whisked cold: this is the technique that holds the meringue together without cooking it.
Ingredients for 6 servings
For about 20 congolais:
- 3 egg whites
- 7 oz (200 g) caster sugar
- 7 oz (200 g) organic coconut powder
- 0.7 oz (20 g) artisanal apricot jam
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