John Myers
Ingredients for 1 servings:
- 120 g sugar
- 1 tsp, levelled sugar (flavored sugar with rum)
- 100 g desiccated coconut
- 50 g chocolate coating, or just one type)
- 4 drops flavoring (lemon flavor)
- 1 pinch(s) salt
- 1 pinch of lemon peel, grated
- 1 tsp lemon juice
- 2 large egg whites
- 6 wafers, rectangular, 100×145 mm
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
Aromatic macaroon pastries that are guaranteed to melt in your mouth, not just at Christmas time!
Finely chop the chocolate coating with a knife to create fine shavings. Mix with the desiccated coconut and lemon zest. Beat the egg whites with the lemon juice and salt until stiff peaks form. Gradually add the sugar and flavoring sugar. Continue beating for 1 minute. Carefully fold in the coconut-chocolate mixture and the lemon flavoring. Spread the macaroon mixture onto the wafers with a wide knife and place them on a baking tray (ungreased and without baking paper!). Bake at 130°C top/bottom heat or 110°C fan-assisted oven on the middle rack for approx. 20-25 minutes (maybe a little less time). Allow to cool on the tray, then cut the wafers lengthwise into approx. 2 cm wide strips using a bread knife.
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