Congolese rocks

Ingredients for 1 servings:

• 4 egg whites
• 300 g sugar
• 300 g desiccated coconut
• 1 tbsp, heaped applesauce or jam

Instructions

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

Rochers congolais – fine coconut macaroon variant, egg white utilization

Beat the egg whites in a metal bowl in a saucepan over boiling water (the water shouldn’t reach the bottom of the bowl) until stiff peaks form, then add the sugar. Continue beating until the egg whites reach 45 degrees Celsius. They will be so hot that you’ll have to quickly remove your finger. Remove the bowl and sprinkle in the applesauce or jam and the desiccated coconut. Continue beating with the mixer for two to three minutes. Place heaps twice the size of a walnut on a baking sheet lined with parchment paper and form them into peaks with moistened fingers. Bake in an oven preheated to 200 degrees Celsius for about twenty minutes. The surface should turn only a light brown. Once cooled, store in an airtight container. The cookies are named after the Congo only because of the coconut ingredient. However, the recipe comes from French, not African, cuisine.