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Baking: Nut and Coconut Macaroons

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Baking: Nut and Coconut Macaroons

The perfect baking: nut and coconut macaroons recipe with a picture and simple step-by-step instructions.

  • 3 Protein
  • 200 g Sugar
  • 1 tsp Tonka vanilla sugar … RZ in my KB
  • 150 g Ground hazelnuts
  • 75 g Desiccated coconut
  1. Beat the egg whites very stiffly, gradually pouring in the sugar.
  2. Mix nuts and desiccated coconut and stir in.
  3. 2 Cover baking sheets with parchment paper and use a teaspoon to put piles on them. (You can prepare the second while the first tray is baking, so they don’t stand as long.)
  4. Bake at 160 ° C for about 15-20 minutes until the desired brown color is achieved.
  5. Let cool on the baking sheets, then store in an airtight container.
Dinner
European
baking: nut and coconut macaroons

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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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