Hula Hut Honeycomb Delight
This mouthwatering Hawaiian-inspired dessert is perfect for a tropical getaway without leaving home. It features light and airy meringue nests topped with a decadent whipped cream mixture, crunchy macadamia nuts, and toasted coconut flakes.
Allergens
Egg, Dairy
Ingredients
- 8 large egg whites 2 cups sugar 1/4 tsp cream of tartar 1/4 tsp salt 1 tbsp pure vanilla extract 3/4 cup unsalted butter, softened 1 cup heavy cream 1/2 cup chopped macadamia nuts 1/2 cup toasted coconut flakes
Instructions
- Preheat oven to 250°F (121°C).
- In a large, clean bowl, whisk egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add sugar, about 2 tablespoons at a time, while continuously whisking, until the meringue is glossy and stiff peaks form.
- Fold in vanilla extract.
- Using a piping bag fitted with a large star tip, pipe meringue into small nests on parchment lined baking sheets.
- Bake for 1 hour or until the meringues are dry to the touch and easily remove from the parchment paper.
- Allow to cool completely on wire racks.
- In a mixer, whip butter and sugar together until light and fluffy.
- Gradually add heavy cream and beat until smooth.
- Fold in macadamia nuts and coconut flakes. Prep: 30 mins Cook: 1 hr Total: 1 hr 30 mins
Chef’s Insight
To achieve the perfect, silky consistency for the whipped cream, ensure all ingredients are at room temperature before mixing.
Notes
The use of real vanilla extract enhances the overall flavor profile of this dessert.