Raspberries with coconut meringue

Ingredients for Raspberries with coconut meringue

Instructions for Raspberries with coconut meringue

To prepare the Raspberries with coconut meringue recipe, please follow these instructions:

Whip butter, sugar and egg yolks well together. Stir flour and baking soda and collect the dough with your hands. Push it out into a small frying pan approx. 25x35 cm. Coated with baking paper. Distribute the raspberry marmalade on top. Whip egg whites halved. Put the sugar in and whip them completely stiff. Turn coconut flour and cocoa in. Wide marlin over the cake. Behind it on the middle oven pan at 160 degrees for approx. 45 min. Let it get cold in the frying pan, preferably until the next day. Cut into squares.

tips:
To a baking double portion. Bon appetite.