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Christmas Cookies: Pina Colada Macaroons

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Christmas Cookies: Pina Colada Macaroons

The perfect christmas cookies: pina colada macaroons recipe with a picture and simple step-by-step instructions.

to prepare:

  • 150 g Candied pineapple pieces
  • 3 tbsp Rum

for the macaroon mixture:

  • 3 Pc. Protein
  • 1 pinch Salt
  • 120 g Fine sugar
  • Grated zest of half an organic lime
  • 200 g Desiccated coconut

for casting and decoration:

  • 50 g Lemon cake icing
  • Red cherries
  • 50 g Candied pineapple pieces
  • Some grated peel of an organic lime
  1. Finely chop the pineapple pieces and mix with the rum in a bowl. Let stand for about 1 hour until the rum is almost absorbed.
  2. For the macaroon mixture, beat the egg white with the whisk of the hand mixer on the highest setting until stiff, mix in the salt and sugar. Finally, carefully fold in the desiccated coconut and pineapple pieces.
  3. Place two teaspoons in a little space on baking sheets lined with baking paper. Bake the trays in the preheated oven one after the other at 140 degrees for about 20 minutes (with hot air 120 degrees, the trays can also be baked at the same time).
  4. Then pull it off the baking sheet and let the macaroons cool down. For the topping, melt the cake icing according to the instructions on the packet and brush or sprinkle with it on the macaroons. Chop the cherries and pineapple pieces and place them on the topping together with the lime zest.
  5. Instead of lemon glaze, you can mix some powdered sugar with pina-colada liqueur or batida de coco and brush the macaroons with it.
Dinner
European
christmas cookies: pina colada macaroons

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Written by John Myers

Professional Chef with 25 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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