Hertzoggie

🧂 Ingredients

• 1 batch Shortcrust pastry(Homemade or good quality store-bought. Ensure it's chilled and ready to roll.)
• 200g Apricot jam(Good quality, smooth apricot jam is traditional. Ensure it's at room temperature for easier spreading.)
• 2 large Egg whites(Ensure no trace of yolk remains. Room temperature egg whites whip up best.)
• 100g Caster sugar(Caster sugar dissolves more easily than granulated sugar, creating a smoother meringue.)
• 100g Desiccated coconut(Unsweetened desiccated coconut is preferred to control sweetness.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (160°C fan/350°F). Lightly grease 24 mini muffin tins or a 24-cup mini tart tin.

   ⏱️ 5 minutes
2. 2

   Roll out the chilled shortcrust pastry to about 3mm thickness on a lightly floured surface. Cut out circles slightly larger than the cavities of your mini muffin tins (around 6-7 cm diameter).

   ⏱️ 15 minutes
3. 3

   Gently press the pastry circles into the prepared tins, ensuring they fit snugly against the base and sides. Prick the base of each pastry shell a few times with a fork to prevent puffing.

   ⏱️ 10 minutes
4. 4

   Spoon approximately 1 teaspoon of apricot jam into each pastry shell, filling it about halfway. Avoid overfilling, as the meringue will add height.

   ⏱️ 5 minutes
5. 5

   Prepare the coconut meringue: In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, whisking continuously until the mixture is thick, glossy, and holds stiff peaks. You should be able to turn the bowl upside down without the meringue falling out.

   ⏱️ 10 minutes
6. 6

   Gently fold the desiccated coconut into the meringue mixture until just combined. Be careful not to overmix, which can deflate the meringue.

   ⏱️ 2 minutes
7. 7

   Spoon or pipe a dollop of the coconut meringue onto the jam in each pastry shell, ensuring it covers the jam and comes slightly above the pastry edge. The meringue should look light and airy.

   ⏱️ 3 minutes
8. 8

   Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the coconut meringue is lightly golden and set. The meringue should feel slightly firm to the touch.

   ⏱️ 20-25 minutes
9. 9

   Remove the Hertzoggies from the oven and let them cool in the tins for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. The meringue should remain slightly chewy.

   ⏱️ 15 minutes (cooling)

💡 Pro Tips

• ✓The name 'Hertzoggie' is believed to be derived from the name of a former South African Prime Minister, J.B.M. Hertzog.
• ✓Using smooth, good quality apricot jam is essential for the authentic flavour and texture.
• ✓The meringue should be glossy and stiff, but the final texture should be slightly chewy, not crisp.
• ✓Ensure your pastry is well-chilled before rolling and cutting to prevent it from becoming tough.

🔄 Variations

• Substitute raspberry jam for a different fruity flavour.
• Add a tablespoon of finely chopped almonds or macadamia nuts to the coconut for extra crunch.
• For a richer pastry, use a sweet shortcrust pastry recipe.

🥗 Nutrition

Per serving