Kokos-Baiser-Kringel with mulled wine
easy
50 mins
50 mins
Ingredients
- 250 g Icing sugar
- 3 Protein (size M)
- 100 g Sugar
- 1 package Vanillin sugar
- 30 g Cornstarch
- 125 g Grated coconut (fine)
- 1 TABLESPOON redcurrant jelly
- 2 TEASPOONS Rum
- 7-10 Tbsp small red sugar beads
- baking paper
- 1 Disposable piping bag
Directions
- 1
Sift 200 g icing sugar. Beat the egg whites until stiff, adding sugar and vanillin sugar little by little. Then stir in icing sugar by the spoonful. Mix starch and grated coconut and fold into the meringue
- 2
Pour the mixture into a piping bag with a perforated nozzle (10-11 mm Ø). Spray curls (4-4.5 cm Ø) onto 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven, 2nd rail from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 10 minutes. Let the curls cool down
- 3
For the icing, warm the jelly slightly and mix with rum. Sift 50 g icing sugar and mix with the rum jelly to a smooth glaze. Put the icing in a disposable piping bag. Cut off a small tip and decorate the curls with the icing. Immediately sprinkle with sugar pearls and let dry
- 4
Waiting time approx. 30 minutes
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