Coconut kisses with ginger filly Chantilly and a strawberry slice

Preparation time

less than 30 mins

Cooking time

1 to 2 hours


Makes 24

Lorraine’s simplified version of French macaroons is sure to impress and they look just as pretty as the real thing.

Equipment and preparation: you will need a piping bag fitted with a 1½cm/¾in plain nozzle.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


For the meringues

  • 100g/3½oz desiccated coconut
  • 200g/7oz caster sugar
  • 4 free-range egg whites

For the ginger filly Chantilly

  • 200g/7oz low-fat cream cheese
  • 2½ tsp icing sugar
  • 1 vanilla pod, seeds only
  • 2 knobs stem ginger (from a jar in syrup), really finely diced, plus 1 tbsp of the ginger syrup
  • 8 medium-large strawberries, hulled, pointed ends trimmed and each one cut into 3 discs

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