Coconut macaroon kisses with chocolate cream

Name: Coconut macaroon kisses with chocolate cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 150 g Whipped cream; 100 g Dark chocolate; 2 Protein (Gr. M); 100 g Sugar; 100 g Coconut flake; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

150 g Whipped cream
100 g Dark chocolate
2 Protein (Gr. M)
100 g Sugar
100 g Coconut flake
baking paper

Directions

1
Heat the cream in a saucepan. Break the chocolate into pieces. Melt in the cream while stirring. Place the chocolate cream in a mixing cup, cover and chill for at least 3 hours, preferably overnight.
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line two baking trays with baking paper. Beat the egg white with the whisks of the mixer until very stiff, finally add sugar.
3
Fold in the grated coconut. Pour the macaroon mixture into a piping bag with a large perforated spout.
4
Spray each of the baking trays with approx. 25 dots. One after the other in a hot oven.
5
Bake for 20-25 minutes. Let the macaroons cool on the baking trays for about 30 minutes, then remove them from the baking paper.
6
Whip the cold chocolate cream with the whisk of the mixer for about 1 minute until stiff. Pour into a piping bag with perforated spout. Spray a chocolate tuff on the bottom of approx. 25 macaroons. Place the remaining macaroons on top and press down lightly.