John Myers
Orange and Coconut Macaroons
The perfect orange and coconut macaroons recipe with a picture and simple step-by-step instructions.
- 4 Protein
- 1 pinch Salt
- 250 g Sugar
- 1 tbsp Lemon juice
- 100 g Ground, peeled almonds
- 150 g Coconut flakes
- 200 g Chocolate, bittersweet
- 1 Orange – untreated
- Orange confectionery made from jelly
- Preheat the oven to 150 degrees.
- 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.
Facebook Comments