Cherry Crown

Name: Cherry Crown
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 30 Amarena cherries (glass); 2 cold freshness; 7-10 Tbsp Protein; 125 g Sugar; 1 TEASPOON Lemon juice; 150 g Coconut flake; 30 (à 4 cm Ø) Baking wafers; 7-10 Tbsp sugar pearls and cut out baking wafers to; 7-10 Tbsp Decorate; 2-3 TABLESPOONS Icing sugar; baking paper; 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

30 Amarena cherries (glass)
2 cold freshness
7-10 Tbsp Protein
125 g Sugar
1 TEASPOON Lemon juice
150 g Coconut flake
30 (à 4 cm Ø) Baking wafers
7-10 Tbsp sugar pearls and cut out baking wafers to
7-10 Tbsp Decorate
2-3 TABLESPOONS Icing sugar
baking paper
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
Drain the cherries. Beat the egg whites until very stiff, adding sugar little by little. Continue beating until the sugar has dissolved. Finally stir in lemon juice. Fold in the grated coconut.
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line two baking trays with baking paper. Spread wafers on top. Place 1 cherry on each. Pour the egg whites into a piping bag with a perforated nozzle.
3
First spray small spots around each cherry, then 1 spot on the cherry. Decorate with sugar pearls and small wafer stars you have cut out yourself.
4
Bake in a hot oven for about 12 minutes one after the other. Remove and let cool off. Dust with icing sugar. Keep cool in tin cans.