Meringue Disks

Use this recipe when making our Tropical Coconut Pavlova.

  • Yield: Makes 3 each 15-, 11-, and 7-inch-diameter layers

Photography: Grant Peterson

Source: Martha Stewart Weddings, Winter 2000

Ingredients

Directions

  1. Heat oven to 150 degrees. Line 8 baking sheets with parchment paper. Draw three 15-inch circles, three 11-inch circles, and three 7-inch circles on the parchment. Turn parchment over so the drawings do not mark the meringue disks during baking; set aside.

  2. Spread meringue inside the circles on the prepared parchment-lined pans. The disks should be about 1 inch thick. Bake in the oven until crisp but not brown, about 4 hours. Turn off oven, and allow meringues to remain in the oven at least 8 hours or overnight. The inside should remain chewy. Store cooled meringue disks in an airtight container or in a cool dry place until ready to use.

Cook's Notes

You need 9 recipes of Simple Meringue for the three 15-inch layers, 4 1/2 recipes for the three 11-inch layers, and 1 1/2 recipes for the three 7-inch layers; you may need to bake them in batches. If you do not have a sheet pan large enough to accommodate the 15-inch disks, you can slightly overlap 2 flat non-rimmed cookie sheets to bake them.

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