Ingredients
1 cup crystalline fructose
1/8 cup light corn syrup (glucose liquid)
1 tablespoon + 1 teaspoon meringue powder (Wilton)
1/2 cup ice water
1/2 teaspoon coconut extract
1/2 cup unsweetened flaked coconut (toasted)
Directions
In 2 quart sauce pan, bring fructose, and syrup to a slow
boil. Stir until all crystals dissolve. In a separate bowl beat merangue
powder and water until stiff peaks form. Keep mixer running and add
cooled syrup to meringue. Once mixed beat on high 4-5 minutes. Stir in
coconut flavoring last to preserve flavor.
Use
Dessert
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