Coconut-cherry kisses

Name: Coconut-cherry kisses
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 5 TABLESPOONS (50 g) Pistachios; 3 egg white, 1 pinch of salt (size M); 125 g Sugar; 1 package Vanillin sugar; 1 TEASPOON Lemon juice; 30 g Flour; 100 g Coconut flake; 175 g Cherry Jam; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

5 TABLESPOONS (50 g) Pistachios
3 egg white, 1 pinch of salt (size M)
125 g Sugar
1 package Vanillin sugar
1 TEASPOON Lemon juice
30 g Flour
100 g Coconut flake
175 g Cherry Jam
baking paper

Directions

1
Line baking trays with baking paper. Grind the pistachios. Beat egg white and salt until stiff. Add sugar, vanillin sugar and lemon juice while beating. Keep beating until the sugar is dissolved. Mix flour and grated coconut, fold in
2
Fill into a piping bag with perforated nozzle (approx. 5 mm Ø). Spray approx. 100 small dots onto the sheets. Sprinkle some with 1/3 of the pistachios
3
Bake cookies in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 20-25 minutes. Let them cool down
4
Spread half of the macaroons on the flat side with 1/4 tsp. jam each. Press the rest of the macaroons on it. Roll cookies with jam rim in the remaining pistachios