 Ingredients
2 eggwhites, at room temperature
2/3 cup caster sugar
1 teaspoon vanilla essence
1 tablespoon cornflour
2 cups desiccated coconut
12 drops green food colouring
32 jelly beans
Makes 32
Method
Preheat oven to 150°C. Line 2 baking trays with
non-stick baking paper.
Using an electric mixer, beat eggwhites in a clean, dry bowl
until soft peaks form. Add sugar, 1 tablespoon at a time,
continuing to beat until meringue is thick and glossy. Add
vanilla and cornflour. Beat briefly to combine.
Gently fold through coconut. When almost combined, add food
colouring. Finish folding through coconut (don't over mix -
colour should stay a bit streaky).
Spoon level tablespoonfuls of mixture in egg shapes onto
trays. Allow room for spreading. Press a jelly bean into the
centre of each meringue, making sure the jelly bean is
covered with meringue.
Bake for 15 minutes or until starting to colour. Remove
from oven. Stand on trays for 10 minutes or until firm.
Transfer to a wire rack to cool.
Source: Super Food Ideas - April 2005 , Page 29
Recipe by Tracy Rutherford
More recipes at:
www.taste.com.au
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