Mint-Lime Ice Cream Sandwiches with Coconut Meringue

Name: Mint-Lime Ice Cream Sandwiches with Coconut Meringue
Yield: Yield: 8 Portions
Ingredients: Zest of 3 limes; 1 tbsp/15 mL lime juice; ¼ tsp/0.5 g kosher salt; 1 cup/240 mL whole milk; 3 cups/720 mL heavy cream; ½ oz/14 g mint, cut into chiffonade; 4 egg yolks; 6 oz/170 g sugar; 1 tsp/3 g salt; 2 oz/57 g desiccated coconut, finely ground; 6 oz/170 g egg whites; 12 oz/340 g sugar

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Coconut Meringues

6 oz/170 g egg whites
12 oz/340 <

Dessert
Sandwich
Vegetarian
Street Food
Gluten-free

Method

For the coconut meringue, combine the egg whites, sugar, and salt in a mixing bowl and gently heat over a water bath to a temperature of 115°F/46°C.
Transfer to a mixer with a whisk attachment and whip to very firm peaks. Gently fold in the ground coconut and spread or pipe into circles measuring ¼ in/6