2 cups flour
1 1/2 cups sugar
250g margarine
3 egg yolks
1 tbsp baking powder
salt
milk
6 egg whites
coconut
apricot jam
Preheat oven to 350°F.
Mix margarine into the flour with fingertips and add 1/2 cup of the sugar. Add baking powder and salt. Then mix in the egg yolks and just enough milk to form a stiff dough – out only takes a couple of spoonfuls, so start with just a drop.
Roll the dough in batches on lightly floured surface and cut into rounds to line a muffin tin. I made mine quite thick and still got 32 rounds – I might suggest a thinner dough and you’d end up with 36 or more.
Beat the eggwhites thoroughly with the rest of the sugar – I only used 1/2 of the remaining sugar – adjust to your liking. Once stiff peaks form, add unsweetened coconut to form a thick mixture. Again, you can adjust this to your liking – I used about 1/2 a package.
Then scoop 1tsp jam into each tart shell and top with the coconut meringue. Bake until browned – about 20 minutes or so. You might need to keep an eye on it for timing.
I wanted something a bit different as a gift to welcome our new neighbours to their home. These certainly did the trick, and the extras are disappearing fast here at home!
Source: from a recipe book our church compiled from members’ recipes years ago
Prepared, tried and tested by: Corlea Smit
