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Ginger – Coconut – Macaroons

updated

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Ingredients for 1 servings:

  • 75 g ginger in syrup
  • 4 m.-large egg whites
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 50 g cornstarch
  • 2 tsp ground ginger
  • 200 g desiccated coconut
  • 75 g chocolate shavings
  • 40 wafers (diameter 50 mm)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely chop the pickled ginger. Beat egg whites until stiff peaks form. Gradually add the sugar, vanilla sugar, and salt. Continue beating until the sugar dissolves. Mix the cornstarch, ginger powder, coconut and chocolate shavings, and the chopped ginger and fold into the meringue mixture. Place the wafers on the baking sheet and place small mounds of the mixture on the wafers. Bake in a preheated oven at 175°C (350°F) for about 25 minutes.

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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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