Macaroons Oráiste agus Cnó cócó

Preheat an oigheann go 150 céim.

Beat the egg whites with salt until stiff. Sprinkle in sugar and keep beating until the sugar is gone. Add lemon juice and beat for at least 10-15 minutes. It is successful if the whisk leaves a trace in the egg white mass and this remains (see photo)

Then fold in the almonds and coconut flakes.

Place small heaps (approx. 2 - 3 cm in diameter) on a baking sheet lined with baking paper and bake for about 20 minutes. But they shouldn't take on any color. Let cool down.

In the meantime, melt the couverture over the water bath. Wash the orange with hot water, pat dry and rub the peel off. Squeeze out the juice from half an orange and pour it into the dissolved couverture, stirring constantly. This makes it a bit "viscous", but it doesn't matter. Keep stirring.

Brush one half of the cooled macaroons with it and put a small orange jelly slice on top for decoration.