Coconut Meringue Kisses
110g berry sugar
2 egg whites
100g fine coconut, unsweetened
cocoa for dusting
Preheat the oven to 300°F. Using a hand mixer, whisk the egg whites until they form stiff peaks. Gradually add in the sugar and continue to whisk until you have a thick, smooth, glossy mixture. You should be able to turn the bowl upside down. Fold in the coconut until just mixed. Line a baking tray with parchment paper and spoon the meringue mixture onto the parchment, in small rounds. Bake for 20–30 minutes. Dust with cocoa when cool.