Baked Hawaiian Recipe
coconut macaron, 'P.O.G.' sorbet (passion fruit, blood orange, guava), toasted swiss meringue (gf)
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Ingredients
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Coconut Macarons
P.O.G. Sorbet
Toasted Swiss Meringue
Method
Coconut Macarons
Prepare the Mixture
Preheat your oven to 325°F (160°C). In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
Whip the Egg Whites
In a separate bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form.
Combine Mixtures
Gently fold the whipped egg whites into the coconut mixture until just combined.
Bake
Scoop tablespoon-sized amounts onto a lined baking sheet. Bake for 20-25 minutes until golden brown. Let cool.
P.O.G. Sorbet
Blend the Fruits
In a blender, combine passion fruit puree, blood orange juice, guava puree, and the cooled sugar water. Blend until smooth.
Freeze
Pour the mixture into a shallow dish and freeze for 4-6 hours, stirring every hour until it reaches a sorbet consistency.
Toasted Swiss Meringue
Prepare the Meringue
In a heatproof bowl, combine egg whites and granulated sugar. Place over a pot of simmering water and whisk until sugar is dissolved and mixture is warm.
Whip the Meringue
Transfer to a stand mixer and whip on high until stiff peaks form and the meringue is glossy. Add vanilla extract and mix to combine.
Toast the Meringue
Using a kitchen torch, toast the meringue until golden brown, or spread it over the cooled macarons and broil briefly in the oven.