Cherries with coconut-macaroon

Name: Cherries with coconut-macaroon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 glass (370 ml) Cherries; 1-2 TEASPOONS Cornstarch; 1 package Vanillin sugar; 2-3 TABLESPOONS Amaretto or a few drops of bitter almond flavor; 2 fresh protein (Gr. M); 5 TABLESPOONS Sugar; 1 TABLESPOON Flour; 100 g Coconut flake

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 glass (370 ml) Cherries
1-2 TEASPOONS Cornstarch
1 package Vanillin sugar
2-3 TABLESPOONS Amaretto or a few drops of bitter almond flavor
2 fresh protein (Gr. M)
5 TABLESPOONS Sugar
1 TABLESPOON Flour
100 g Coconut flake

Directions

1
Drain the cherries and collect the juice. Stir 5 tablespoons of juice and starch until smooth. Bring the rest of the juice and vanilla sugar to the boil. Bind with mixed starch. Stir in the cherries. Season with amaretto or aroma. Divide into 4 ovenproof cups or moulds (each with a capacity of approx. 250 ml)
2
Beat the egg white with the whisk of the hand mixer until stiff, allowing the sugar to trickle in. Carefully fold in the flour first, then the grated coconut
3
Spread the macaroon mixture over the cherries. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150 °C/gas: level 3) for approx. 20 minutes. Serve immediately