Ingredients:

4 Egg whites
230g Caster sugar
60g Desiccated coconut
150ml Double cream (whipped)
8 Figs
½ Vanilla pod
2tsp Honey
100ml Water

Preheat oven to 120C

Line 2 baking sheets with parchment paper.

Whisk the egg whites in a clean and dry bowl until stiff and keep whisking as you add the sugar, a dessertspoon at a time, the mixture will become quite stiff.

Stir in the desiccated coconut and spoon or pipe the mixture onto the trays to make 16 halves

Bake for 1½ hours, turn off the oven and allow the meringues to cool.

Sandwich the meringues together with the cream.

For the figs: Preheat the oven to 200C

Cut a cross in the top of each fig and place in an ovenproof dish. Slice the vanilla pod into 8 julienne pieces and put one on each fig. Spoon the honey over the figs and pour the water in the dish.

Bake for 7-10 minutes and leave to cool.

Honey and Vanilla Roasted Figs with Coconut Kisses

Ingredients

4 Egg whites
230g Caster sugar
60g Desiccated coconut
150ml Double cream (whipped)
8 Figs
½ Vanilla pod
2tsp Honey
100ml Water

Instructions

Preheat oven to 120C
Line 2 baking sheets with parchment paper.
Whisk the egg whites in a clean and dry bowl until stiff and keep whisking as you add the sugar, a dessertspoon at a time, the mixture will become quite stiff.
Stir in the desiccated coconut and spoon or pipe the mixture onto the trays to make 16 halves
Bake for 1½ hours, turn off the oven and allow the meringues to cool.
Sandwich the meringues together with the cream.
For the figs: Preheat the oven to 200C
Cut a cross in the top of each fig and place in an ovenproof dish. Slice the vanilla pod into 8 julienne pieces and put one on each fig. Spoon the honey over the figs and pour the water in the dish.
Bake for 7-10 minutes and leave to cool.