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Raffaelo Macaroons

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Ingredients for 1 servings:

  • 4 egg whites
  • 200 g sugar
  • 1 tsp lemon juice
  • 250 g desiccated coconut
  • 1 pack of wafers
  • 1 pack of confectionery, (Raphaelos), approx. 230 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Coconut macaroons with Raffaello core

Beat the egg whites until stiff. Gradually add the sugar and lemon juice. Finally, stir in the desiccated coconut. Halve the Raffaelos (if you press gently, you’ll find the seam between the wafers). Place half a confectionery on each wafer and cover with 1 teaspoon of the coconut mixture to form a dome. It’s a good idea to keep a bowl of water on hand at all times, as moistening your fingertips makes the mixture easier to shape. Bake at 160°C (top/bottom heat) for 20 minutes, until the macarons turn a light golden yellow.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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