Coconut macadamia macaroons

Name: Coconut macadamia macaroons
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 1 Vanilla pod; 20 g Macadamia nut kernels; 50 g dried mango; 3 Protein (size M); 100 g Sugar; 200 g Icing sugar; 30 g Cornstarch; 40 g Coconut flake; 100 g Whole milk couverture; baking paper; 1 small disposable piping bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

1 Vanilla pod
20 g Macadamia nut kernels
50 g dried mango
3 Protein (size M)
100 g Sugar
200 g Icing sugar
30 g Cornstarch
40 g Coconut flake
100 g Whole milk couverture
baking paper
1 small disposable piping bag

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Finely chop macadamia nuts and mango separately. Beat egg white with vanilla pulp, sugar and icing sugar until very stiff (approx. 8 minutes). Mix starch, grated coconut, macadamia and 20 g mango pieces and carefully fold into the egg whisk mixture. Pour the mixture into a piping bag with a perforated spout (11 mm Ø) and squirt elongated tongues (approx. 6 cm long) onto 2 baking trays lined with baking paper.
2
Sprinkle with remaining mango pieces. Bake one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 10-15 minutes until slightly browned. Take them out and let them cool down. Chop the chocolate coating and melt over a warm water bath. Pour the couverture into a piping bag and decorate the macron tongues with wavy lines
3
waiting time 30 minutes