Ingredients
- 4 tsp. cornstarch
- 1 1/4 c 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 c elderflower liqueur
- 2 tbsp. finely chopped fresh mint
- 1 (8-oz.) container mascarpone cheese
- 1/3 c cream of coconut
- 3/4 c heavy cream
- 1 c toasted unsweetened flaked coconut
Instructions
- Preheat oven to 225°F.
- Whisk together cornstarch and 1 1/4 cups of the sugar.
- Beat egg 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 tablespoon at a time, beating until mixture is glossy, stiff peaks form, and sugar has dissolved. Add vanilla, beating until incorporated.
- Spoon mixture into 8 tall mounds on 2 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 and oven light on, 12 hours.
- Stir together strawberries, elderflower liqueur, mint, and remaining 2 tablespoons 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 stiff peaks form, 2 to 3 minutes.
- Fold whipped cream into mascarpone mixture.
- Spoon mascarpone cream into center of meringues; top with strawberries and accumulated juices. Sprinkle with coconut.
