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Chef Eddy Recipe
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This light, airy Cuban inspired meringue cookies will melt in your mouth. Sprinkled with unsweetened coconut, merenguitos offer just a hint of sweet. Perfect for a summer dessert or picnic.

Prep time
Bake/Cook time
18 merenguitos
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Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
18 merenguitos



  1. Preheat oven to 200°F.
  2. Line two cookie sheets with parchment paper and set aside.
  3. Prepare a pastry bag fitted with a large star tip and set aside. (If a pastry bag is not available,  merenguitos can also be spooned onto the cookie sheets.)
  4. Whip egg whites and first listed sugar to very stiff peaks. Add salt and stop whipping.
  5. Add second listed sugar and gently fold using a rubber spatula until well combined.
  6. Fill pastry bag with meringue and pipe large rosettes onto cookie sheets. If using a spoon drop two tablespoon amounts onto paper.
  7. Sprinkle generously with unsweetened coconut. (Sweetened coconut may brown to quickly!)
  8. Place in oven until merenguitos are very crisp. A good way to determine doneness is to break open a meringue and allow to cool for 2 minutes. If the interior feels dry and is not sticky it is done. If not return to oven.


*If during baking merenguitos starts to lightly brown reduce oven temperature immediately by 20 degrees. Many ovens reading are incorrect.

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