Steps
- Pulse 260g of self-rising flour, 150g of superfine sugar, 1 teaspoon of baking powder, and 1 pinch of salt in a food processor.
- Pulse in 120g of cold cubed salted butter until crumbly. Add 3 large egg yolks and 15ml of water; pulse into a dough. Cover and chill for 20 minutes.
- Preheat the oven to 350°F / 180°C. Grease a muffin pan. Beat 2 large egg whites to soft peaks, then gradually beat in 200g of superfine sugar.
- Fold in 1 teaspoon of vanilla extract and 190g of unsweetened desiccated coconut.
- Roll the dough ¼in / 5mm thick on a floured surface. Cut 12 rounds 2⅜in / 6cm across and press into the pan.
- Divide 250g of apricot jam among the cases. Top with meringue and bake for 20 minutes, until golden. Cool.