Introduction
There’s a kitchen porch light that never seems to go out in my memory—where the kettle hums and the smell of toasted coconut drifts through the house. Hertzoggies are the little tartlets that always felt like a hug from my granny, warm and sweet and a touch of seaside sunshine.
Why make this recipe
These tartlets bring a soft, buttery crust and a cloud of coconut meringue together with a bright spoonful of apricot jam. They’re simple, unfussy, and carry that old-fashioned charm that turns ordinary afternoons into family memories. If you want something that’s both nostalgic and easy enough for a weekday baking thrum, these are for you.
How to make Hertzoggies
Making Hertzoggies is like setting a slow, gentle rhythm in the kitchen. First, you’ll make the tender crust, let it rest, and press it into little shells. Then whip the meringue and fold in the coconut for a pillowy topping. A dot of cold apricot jam in each shell gives a pocket of tangy sweetness beneath the coconut cloud. Bake until the edges are golden and the tops are lightly browned, and you’ll have a trayful of something comforting to share.
Ingredients:
- 120 g butter
- 37.5 ml (2 and a half tablespoons) caster sugar
- 3 egg yolks
- 500 ml (2 cups) cake flour
- 10 ml (2 teaspoons) baking powder
- 5 ml (1 teaspoon) salt
- 5 ml (1 teaspoon) vanilla essence
- 25 ml (5 teaspoons) water or milk
- 3 egg whites
- 25 ml (5 teaspoons) boiling water
- 250 ml (1 cup) caster sugar
- 500 ml (2 cups) coconut
- 5 ml (1 teaspoon) baking powder
- Fine apricot jam
- ice cold
Directions:
Crust: Cream the butter and sugar together until creamy. Add the egg yolks and beat well. Add the rest of the crust ingredients and mix to a soft dough. Let the dough rest for 30 minutes. Roll out the dough 2 to 3 mm thick on a floured surface. Cut out circles and line a cupcake pan with them. Topping: Preheat the oven to 180 degrees C. Beat the egg whites and boiling water until soft peaks form. Add the sugar little by little and beat until stiff peaks form. Fold in the coconut and baking powder lightly. Spoon a teaspoon of ice cold apricot jam into each dough shell. Spoon the egg white mixture on top. Bake for 15 minutes until golden brown and cooked.
How to serve Hertzoggies
Let them cool just a touch so the jam settles but the topping stays tender. Serve on a simple plate with a pot of strong tea or coffee, and watch faces light up when the first tartlet is broken open. They’re lovely warm or at room temperature—perfect for afternoon visitors or a slow Sunday morning.
How to store Hertzoggies
Store in an airtight container at room temperature for up to two days. If your kitchen is humid, pop them in the fridge, but bring them back to room temperature before serving so the crust softens a little and the jam isn’t too firm. For longer storage, the shells (without topping) can be frozen; top and bake after thawing.
Tips to make Hertzoggies
- Keep the jam ice cold so it holds its shape when you spoon the meringue on top.
- Don’t overwork the dough—mix until it just comes together for a tender crust.
- When whipping egg whites, make sure bowls and beaters are spotless and free of grease for the best volume.
- Fold the coconut in gently to keep the meringue airy; too much mixing will deflate it.
- If you like a bit of caramel color, rotate the pan halfway through baking for even browning.
Variations (if any)
- Lemon twist: Add a teaspoon of finely grated lemon zest to the jam for a citrus spark.
- Nutty crunch: Sprinkle a few chopped almonds or macadamias on top of the coconut before baking for texture.
- Chocolate kiss: Once cooled, dot each tartlet with a tiny bit of melted dark chocolate for a richer finish.
FAQs
Q: Can I use regular granulated sugar instead of caster sugar?
A: Yes—you can, but caster sugar dissolves more easily and gives a smoother crust and meringue. If you only have granulated sugar, pulse it briefly in a blender to make it finer.
Q: What’s the best coconut to use? Fresh or desiccated?
A: Desiccated (dried) coconut is traditional here and gives the right texture and toasting. Fresh coconut adds moisture and a different flavor, but the topping may change in texture.
Q: Can I make these ahead of time for a party?
A: You can prepare and bake them a day ahead; store them in an airtight container. If you want the topping extra fluffy, assemble the shells and meringue topping the same morning and bake just before guests arrive.
Q: My meringue wept after baking—what went wrong?
A: Humidity can cause weeping; make sure sugar is fully dissolved when whipping, and avoid overbaking. Serve within a day in humid climates.
Q: Can I replace apricot jam with another preserve?
A: Absolutely—peach, marmalade, or a tangy raspberry jam all make lovely substitutions, though apricot keeps the classic balance of sweet and tart.
Conclusion
If you want to see a little Southern kitchen magic at work, these Hertzoggies are a humble, heartfelt treat worth making with someone you love. For another gentle take on the recipe and more step-by-step photos, I like the guide at Hertzoggies – The Big Tasty Bite, and for a slightly different South African perspective you might enjoy the version over at South African Hertzoggies recipe – boyeatsworld. May your house smell of toasted coconut and warm butter, and may these little tarts carry a bit of comfort to your table.
Hertzoggies
Ingredients
Method
- Cream the butter and sugar together until creamy.
- Add the egg yolks and beat well.
- Add the rest of the crust ingredients and mix to a soft dough.
- Let the dough rest for 30 minutes.
- Roll out the dough 2 to 3 mm thick on a floured surface and cut out circles.
- Line a cupcake pan with the dough circles.
- Preheat the oven to 180 degrees C.
- Beat the egg whites and boiling water until soft peaks form.
- Add the sugar little by little and beat until stiff peaks form.
- Fold in the coconut and baking powder lightly.
- Spoon a teaspoon of ice cold apricot jam into each dough shell.
- Spoon the egg white mixture on top.
- Bake for 15 minutes until golden brown and cooked.