John Myers
Ingredients for 1 servings:
- 100 g pineapple, dried
- 3 shots of white rum
- 3 egg whites
- 120 g sugar
- 1 pinch of salt
- 1 organic lime(s), zest
- 200 g desiccated coconut
- 100 g icing sugar, for the icing
- 2 shots of lime juice
- 20 g pineapple, dried
- 20 g cherry(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes
a touch of the Caribbean islands, makes about 40 pieces
Cut the dried, sugared pineapple into small pieces and place them in the white rum. Let it sit for a while until the rum is absorbed. Mix the pineapple into the desiccated coconut. Beat the egg whites with salt and sugar until stiff peaks form. Carefully fold in the coconut-pineapple mixture with a wooden spoon. Place small heaps of pineapple on baking paper with a teaspoon. Dry at 120°C (convection oven) for about 20 minutes longer than baking. Mix the powdered sugar with the juice to form a glaze that is not too thin. Finely dice the cherries and pineapple. Dip the tops of the cooled macaroons into the macaroons and sprinkle with the diced fruit. Tip: When the macaroons can be removed from the baking paper, they are ready to bake.
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