Macaroon Banana Muffins

Name: Macaroon Banana Muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 egg (size M); 75 g Butter; 150 g Flour; 50 g Icing sugar; 1 pinch Salt; 100 g Banana Chips; 200 g Coconut flake; 2 well chilled egg white (size M); 225 g fine sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 egg (size M)
75 g Butter
150 g Flour
50 g Icing sugar
1 pinch Salt
100 g Banana Chips
200 g Coconut flake
2 well chilled egg white (size M)
225 g fine sugar
1 TABLESPOON Lemon juice
7-10 Tbsp Cocoa powder
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Separate the egg. Cut butter into pieces. Knead flour, icing sugar, salt, egg yolk and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 45 minutes
2
Roll out the dough thinly on a floured work surface, cut out 24 circles (each 6.5 cm Ø), knead the dough remains and roll out again. Grease 24 troughs of a mini muffin tin well. Line with the dough circles, press well. Cut off any excess dough. Put the muffin tray in a cold place
3
Finely chop the banana chips in a universal chopper in two portions and mix with the grated coconut. Beat the egg white until very stiff. Gradually add sugar and continue beating until the sugar has dissolved. Finally add lemon juice and fold in. Fold the grated coconut mixture into the mixture and fill into a piping bag with a large perforated spout
4
Pour coconut mixture into the muffin troughs and bake in the preheated oven, 1st shelf from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 30 minutes. Remove and let cool off. Dust with cocoa powder
5
waiting time approx. 1 1/2 hours