Categories: Pastries

Ingredients

• 4 tssp. cornstarch
• 1 1/4 cups plus 2 Tbsp. superfine sugar, divided
• 5 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 pt. strawberries, hulled and quartered or halved (about 4 cups)
• 1/4 cup elderflower liqueur
• 2 Tbsp. finely chopped fresh mint
• 1 ( 8 oz.) container mascarpone cheese
• 1/3 cup cream of coconut
• 3/4 cup heavy cream
• 1 cup toasted unsweetened flaked coconut

Directions

1. Preheat oven to 225 degrees. Whisk together cornstarch and 1 1/4 cups of the sugar. Beat egg

2. whites with an electric stand mixer on medium-high speed 1 minute; add cream of tartar and salt, beating until blended. Very slowly add sugar mixture, 1 Tbsp. at a time, beating until mixture is glossy, stiff peaks form, and sugar has dissolved. Add vanilla, beating until incorporated.

3. Spoon mixture into 8 tall mounds on a parchment paper-lined baking sheets. Flatten mounds slightly into 4-inch rounds. Using the back of a spoon, make an indentation in center of each to hold filling. Bake in preheated oven until very pale and golden, about 2 hours. Turn oven off, let meringues stand in oven, with door closed nd oven light on, 12 hours.

4. Stir together strawberries, elderflower liqueur, mint, and remaining 2 Tbsp. of the sugar. Let stand, stirring occasionally until sugar is dissolved, about 15 minutes. Stir together mascarpone and cream of coconut until smooth. Beat heavy cream on high speed until still peaks form, 2 to 3 minutes. Fold whipped cream into mascarpone mixture.

5. Spoon mascarpone cream into center of meringues. Top with strawberries and accumulated juices Sprinkle with coconut.

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