Coconut and cherry kisses

For 50 pieces
  • 5 EL (50 g) pistachios
  • 3 egg white, 1 pinch of salt (Gr. M)
  • 125 g Sugar
  • 1 packet vanillin sugar
  • 1 TL lemon juice
  • 30 g flour
  • 100 g desiccated coconut
  • 175 g Cherry jam
  • Baking paper
90 minutes
light
1.
Line baking sheets with baking paper. Grind the pistachios. Beat egg whites and salt until stiff. Add sugar, vanilla sugar and lemon juice while beating. Keep beating until the sugar is dissolved. Mix the flour and desiccated coconut, fold in
2.
Fill into a piping bag with a perforated nozzle (approx. 5 mm Ø). Spray about 100 small dots on the baking sheets. Sprinkle some with 1/3 of the pistachios
3.
Biscuits in a preheated oven (electric stove: 150 ° C / fan: 125 ° C / gas: level 1) 20- Bake for 25 minutes. Let cool down
4th
Brush half of the macaroons on the flat side with 1/4 teaspoon of jam. Press the rest of the macaroons onto it. Roll the biscuits with the jam rim in the remaining pistachios
1 piece approx:
  • 40 kcal
  • 160 kJ
  • 1 g protein
  • 2 g fat
  • 5 g carbohydrates

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