Looking for a crunchy element to serve with cheese? These sweet coconut meringue disks pair beautifully with salty aged blue cheese, so serve the two together as a simple snack or add to a luxurious cheese board to add an interesting touch.

Coconut Meringue Disks with Aged Blue Cheese
Serves 4

2 organic egg whites
140g castor sugar
5ml white wine vinegar
30ml desiccated coconut
1 x 150g aged blue cheese


  • Pre-heat the oven to 140°C. In a medium sized bowl, whisk the egg whites until stiff peaks form. Gradually add the castor sugar and keep on whisking until glossy. Add the white wine vinegar and fold into the meringue mixture.
  • Spread paper thin disks of meringue, 3cm in diameter, on a silpad and sprinkle with the coconut. Bake until crisp and golden in colour, about 25-35 minutes, then cool.
  • Break the blue cheese into big chunks and serve as a spread with the coconut meringue disks.

Chef’s tip

Buy whole coconuts and shave the meat, roast and serve as added garnish to enhance the coconut flavour of the coconut meringue disks.

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