Coconut macaroons with cream berry topping
very easy
75 mins
75 mins
Ingredients
- 2 well chilled egg white (size M)
- 150 g extra fine household sugar
- 1-2 TEASPOONS Lemon juice
- 125 g Coconut flake
- 100–125 Dark chocolate coating
- 125 g Strawberries
- 100 g Blackberries
- 100 g Raspberries
- 150–200 g Whipped cream
- 1 package Vanillin sugar
- 1-2 TABLESPOONS Erdbeergelee
- 7-10 Tbsp Mint
- baking paper
Directions
- 1
Beat egg whites until very stiff. Gradually add sugar and continue beating until the sugar has dissolved. Finally, fold in lemon juice. Fold the grated coconut into the mixture
- 2
Line a baking tray (34 x 41 cm) with baking paper. Using a tablespoon, place 8 heaps on the baking tray and spread them out to form round cakes (9-10 cm Ø)
- 3
Bake in the preheated oven, 2nd rail (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes. Leave to dry in the switched off, slightly open oven for another 15 minutes. Let the macaroons cool down
- 4
Coarsely chop the chocolate coating and melt it over a warm water bath. Place the macaroons upside down on baking paper and spread the chocolate coating on the undersides and edges. Leave to dry in a cool place for about 1 hour
- 5
Wash the strawberries and blackberries, drain well, clean. Halve the strawberries. Sort the raspberries. Whip cream and vanilla sugar with the whisk of the hand mixer until semi-stiff.
- 6
When the chocolate has dried, put some cream on the macaroons and spread berries on top. Warm the jelly as desired and sprinkle the strawberries with it. Decorate with mint
- 7
waiting time approx. 1 3/4 hours
Nutrition Facts
320 kcal
30 g
20 g
4 g
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