John Myers
Ingredients for 1 servings:
- 250 g desiccated coconut
- 5 egg whites
- 250 g powdered sugar
- 400 g marzipan (raw mass)
- ¾ lemon(s), grated peel
- 1 tbsp rum
- n. B. Sugar for sprinkling
- 150 g cake icing (chocolate icing)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
enough for about 50 pieces
Makes about 50 macarons. Rub the desiccated coconut between your hands, sprinkle it onto a baking sheet, and let it dry in a preheated oven at 100°C with the oven door open for about 20 minutes. Beat the egg whites until stiff peaks form. Sift the icing sugar. Mix half of it with the marzipan mixture and the beaten egg whites. Add the desiccated coconut, the remaining icing sugar, the lemon zest, and the rum, and knead everything into a thick dough. Preheat the oven to 160°C. Fill a piping bag with the batter and pipe walnut-sized balls onto a prepared baking sheet. Sprinkle the macarons with the sugar and bake on the middle rack of the oven for about 15-20 minutes. Let cool on a wire rack. Melt the chocolate glaze in a double boiler and dip the macarons halfway into it. Place on a wire rack to allow the glaze to dry.
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