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Macaroon Tartlets

5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Rest Time 1 hr
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 18 people

Ingredients
 

Biscuit Bottom:

  • 165 g Cold butter
  • 100 g Powdered sugar
  • 1 pinch Salt
  • 250 g Flour
  • 20 g Cocoa
  • 50 ml Milk

Macaroon mass:

  • 145 g Egg white (from approx. 5 eggs size M)
  • 340 g Sifted powdered sugar
  • 170 g Desiccated coconut

Filling:

  • 100 g Chocolate, bittersweet
  • 18 tsp easy go. Raspberry jam

Instructions
 

Biscuit Bottom:

  • Sift the flour, powdered sugar and cocoa into a bowl. Add salt and butter in Focken and knead roughly with the dough hook. Gradually pour in the milk until a coarse crumbly dough is formed. Then knead everything quickly with your hands to form a smooth dough, spread a large piece of cling film on the work surface and shape it into a thick roll with a diameter of 5 cm. Then wrap with the foil and place in the refrigerator for 1 hour.
  • Preheat the oven to 180 ° O / bottom heat, cut the rolling pin into 1 cm thick slices and place them on a baking sheet lined with baking paper or foil with sufficient space between them. (if possible no more than 11 pieces). Slide the tray into the oven on the 2nd rail from below. The baking time is 12-13 minutes. Then take it out immediately and pull it including the paper or foil onto the grate of the oven and let it cool there. While the 1st tray is in the oven, place the remaining 7 slices on a pad lined with paper or foil and then just use them to pull them onto the tray later.

Filling:

  • While the last floors are baking, let the couverture melt over the water bath that is not too hot and spread a thin layer of it on the first, already cooled, cookies. When the couverture is no longer liquid, place a small dollop of raspberry jam in the middle and let everything set until the macaroon mixture is ready.

Macaroon mass:

  • Sift the powdered sugar into a saucepan and stir together with the egg white and desiccated coconut. Then heat the mixture over medium heat to 60 ° while stirring. But it shouldn't be more degrees, otherwise the protein will coagulate. Then take the pot off the stove and let the mixture cool down to approx. 40 °. It must then have become so firm that it can be injected easily. So don't let it cool down completely, otherwise it won't work anymore. A thermometer is advisable.
  • Preheat the oven to 210 ° O / bottom heat and place the prepared biscuit bases back on the laid out tray with sufficient space. Then fill the macaroon mixture into a piping bag with a star nozzle of approx. 1.5 cm and squirt a wreath around the jam. Push the tray back into the oven on the 2nd rail from below. The baking time is another 12-13 minutes. The macaroon mixture should be golden brown and "crispy". Here, too, during the baking time of the first tray, spray the macaroon mixture onto the remaining biscuit bases and later pull it onto the tray including paper or foil. If there is some macaroon mass left over, simply sprinkle it onto the tin in small dots, so you have a few coconut macaroons to eat.

Tip:

  • If you don't have that much protein left, you can safely mix egg white from protein powder and water to make the macaroons instead of fresh eggs (mixing ratio according to the instructions on the package). It's available on the Internet and you always have a long-life egg white in the house in case of an emergency.
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Written by John Myers

Professional Chef with 25 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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