Coconut macaroon rings on short pastry
easy
90 mins
90 mins
Ingredients
- 150 g Flour
- 100 g soft butter or
- 7-10 Tbsp Margarine
- 50 g Sugar
- 1 package Vanillin sugar
- 1 Egg yolk (size M)
- 2 Protein (size M)
- 125 g Sugar
- 1 TEASPOON Lemon juice
- 160 g Coconut flake
- 1 package (100 g) candied cherries
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Put the flour, soft fat, sugar, vanillin sugar and egg yolk into a mixing bowl. Knead with the dough hooks of the hand mixer to a crumbly dough. Then quickly knead with your hands to a smooth short pastry, wrap in foil and refrigerate for about 1 hour.
- 2
Roll out the short pastry thinly on a floured work surface. Cut out circles with a round cookie cutter (approx. 6.5 cm Ø). Use a small mould (approx. 2.5 cm Ø) to cut out small circles in the middle.
- 3
Knead dough remains together, roll out again and cut out further rings until the dough is used up. Place rings on a baking tray lined with baking paper. For the coconut macaroon mass, beat the egg white until stiff.
- 4
Then stir in the sugar bit by bit. Finally add lemon juice and loosely fold in the grated coconut. Pour into a piping bag with a perforated spout and squirt the mixture onto the rings. Halve the candied cherries and cut them into narrow strips.
- 5
Decorate macaroon rings with it. Bake in the preheated oven (electric: 150 °C / gas: level 1) for 30-40 minutes. Results in about 22 pieces.
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