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Ingredients
- 3 pieces large eggs
- 15 grams desiccated coconut
- 1/2 teaspoon chilli flakes
- 1 pinch salt
- 1 pinch pepper
Method
- Separate the yolks from the egg whites.
- In a large mixing bowl, beat the egg whites until soft peaks form.
- Fold in the desiccated coconut, chilli, salt, and pepper.
- Divide the fluffed egg whites into 3 dollops over a baking sheet lined with parchment paper. Make a small dent in the centre of each.
- Bake at 230C/450F for 3 minutes.
- Take out of the oven and put the yolks in the centre of each egg cloud.
- Finish baking for another 2-3 minutes.
