Hertzoggie

Instructions

1. Mix the flour, baking powder, sugar and a pinch of salt. Add the cold butter cut into cubes and rub in with your fingertips until it looks like coarse sand.
2. Stir in the egg yolk and cold water, then quickly bring the dough together without overworking it. Wrap it and chill for 20 minutes.
3. Preheat the oven to 180 °C. Roll out the dough and cut out 7 cm discs, pressing them into buttered muffin tins.
4. Spoon a tablespoon of apricot jam into the bottom of each pastry case.
5. Whisk the egg whites to firm peaks, then gradually beat in the icing sugar until the meringue is glossy.
6. Pipe the meringue into a small crescent shape on top of the jam, then sprinkle with desiccated coconut.
7. Bake for 20 to 25 minutes, until the meringue is golden and the pastry is well cooked. Let them cool in the tin before removing.