Coconut Meringue Cookies
Tonight is the celebration of Last Wednesday of the year (This night is celebrated by the Iranian people ;the Iranian festival of fire.
This festival is the celebration of the light (the good) winning over the darkness (the bad); the symbolism behind the rituals are all rooted back to Zoroastrian .
The tradition includes people going into the streets and alleys to make bonfires, and jump over the fire while singing: "My yellowness is yours, your redness is mine," with the figurative message "My paleness (pain, sickness) for you (the fire), your strength (health) for me." The fire is believed to burn out all the fear (yellowness) in their subconscious or their spirit, in preparation for new year.)
Tonight I'm celebrating "Charshanbe sori" & I'm thinking of the meaning of tonight: "the celebration of the light, the good and winning over the darkness"; I wish light and goodness surround you always.
- 40g Coconut powder; toasted & dried shredded coconuts and crush in food processor
- 100g Powdered sugar
- 120g Sugar
- 120g Egg white, aged*
- 1 teaspoon of vanilla extract
- Pre-heat the oven to 190°F , have two trays covered with parchment paper ready.
- In the bowl of your stand mixer, beat the egg whites until foamy for about five minutes*, meanwhile sift the powdered sugar and coconut powder and set aside for later.
- Add sugar and continue beating until rich stiff peak, add vanilla and mix well
- Using a spatula slowly fold in the powder sugar /coconut mix.
- Use a pastry bag with the Wilton tip 2D to pipe the batter*
- Aged egg whites play an important role in baking the perfect meringue, always separate the eggs 24 hours prior to making meringue
- To get the full volume of the egg whites, start beating egg on low speed for few seconds before you increase the speed.
- Fill the pastry bag only half way, it's easier to handle the bag and pipe.