John Myers
Poppy Seed Semolina Macaroons
The perfect poppy seed semolina macaroons recipe with a picture and simple step-by-step instructions.
Baking utensils:
- 50 g Semolina
- 1 pinch Salt
- 75 g Desiccated coconut
- 100 g Ground almonds
- 75 g Powdered sugar
- 4 piece Protein
- 1 pinch Salt
- 0,5 tsp Ground cinnamon
- 125 g Mohnback or Mohnfix
- 45 piece Baking wafers 50 mm in diameter
- 150 g White couverture
- 10 g Palmin
- Chocolate sprinkles for decoration.
- Sturdy whisk, 1 medium-sized saucepan,
- 1 Topf für´s Wasserbad, 2 kleine Schüsseln,
- Electric hand mixer, disposable piping bag,
- 1 Esslöffel,
- Bring 1,250 ml of coffee cream to the boil in a medium-sized saucepan with a pinch of salt over medium heat on the stove top, and stir in the 50 g of semolina using a whisk. Turn off the stove and let the semolina cool down while stirring occasionally.
- Thoroughly stir 125 g of Mohnfix into the semolina with a whisk.
- Preheat the oven to 175 ° top / bottom heat.
- Mix the 100 g almonds with the 75 g desiccated coconut and half a teaspoon of cinnamon in a small bowl.
- Beat the 4 egg whites with a pinch of salt in the mixing bowl of an electric hand mixer with the appropriate mixer until stiff, and then slowly pour in the 75 g of powdered sugar.
- Now add the egg white, powdered sugar, almond and coconut mixture in portions to the porridge and poppy seed mixture and stir in thoroughly.
- Now use a spoon to fill this macaroon mixture into a disposable piping bag, cut off a 5 cm point at the lower corner of the piping bag, and squirt the mixture onto the wafers.
- With a finger moistened with water, flatten the macaroons a little more. Bake the whole thing in the preheated oven on the 2nd rack from the bottom for about 20-23 minutes.
- Let cool down.
- In the meantime, chop the 150 g couverture into small pieces and place in a small bowl with the 10 g palmin, and let it melt in a water bath over medium heat on the stove top.
- Dip the now cooled macaroons upside down in the couverture, place on baking paper, and then sprinkle with chocolate sprinkles, let them cool completely and store in well-closing cans!
- Bon appetit and a quiet, contemplative Advent season!
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