Whole hazelnut and coconut meringues
Ingredients for 8 large meringues:
2 egg whites
12 tablespoons of icing sugar
4-5 drops of coconut flavor
5 tablespoons of grated coconut
100 g of raw hazelnuts
Leave the whites at room temperature a few hours before making the meringues.
Pour the whites into a bowl. Whisk them with a pinch of salt until stiff peaks. Work with an electric mixer at maximum speed. Without turning off the mixer, spoon in the icing sugar. Add a new spoonful of icing sugar only when the previous one has been absorbed. Do not interrupt the work of the mixer, so it is better to measure out the ingredients in advance. When the batter is already thick and sticky, flavor it with coconut and switch of the mixer.
Gently fold in the whole hazelnuts and the grated coconut with a wooden or silicone spatula. Using 2 spoons, form piles of meringue on parchment paper. I prefer making big meringues, so I pile 2 spoonfuls of batter at one spot.
Preheat the oven to 100°C and bake the meringues for about 1 hour. When cooked, they should be crispy outside and tender (even sticky) inside (keeping their white color).