Coconut Meringue Cakes
"Crisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing beauties. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking. Freezing the desserts (for up to a day) leaves the cakes soft enough to eat with a fork -- or a spoon, as you like it -- on any day or midsummer's night...."
INGREDIENTS
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1 1/2 cups sugar
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6 large egg whites
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Pinch of coarse salt
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1 drop red food coloring
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1/4 cup unsweetened finely shredded coconut
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3 pints coconut sorbet, slightly softened
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