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Lübeck coconut macaroons

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Ingredients for 1 servings:

  • 170 g desiccated coconut
  • 5 eggs, of which the egg whites
  • 250 g powdered sugar
  • 400 g marzipan
  • 2 tbsp rum
  • 100 g cake icing, chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the egg whites until stiff peaks form. Combine half of the sifted powdered sugar with the marzipan mixture and the egg whites. Add the desiccated coconut, the remaining powdered sugar, and the rum, and mix everything into a coarse, viscous dough. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Fill a piping bag with the batter and pipe walnut-sized balls onto the baking sheet. Bake the macarons for 20 minutes. Melt the chocolate glaze in a double boiler and dip the macarons one-third into the chocolate filling. Tip: I pipe the macarons onto small baking sheets.

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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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