Coconut kisses

For 50 pieces
  • 3 protein (size M)
  • 125 g Sugar
  • 1 packet Vanillin sugar
  • 1 pinch salt
  • 1 TL Lemon juice
  • 30 g flour
  • 100 g desiccated coconut
  • 175 g Cherry jam
  • 50 g ground pistachio kernels
  • baking paper
90 minutes
easy
1.
Beat the egg whites with the whisk of the hand mixer until stiff. Sprinkle in sugar, vanilla sugar and salt. Add the lemon juice and beat to a thick, firm mass. Mix the flour and desiccated coconut and carefully fold into the whipped cream. Fill the mixture in two portions into a piping bag with a perforated nozzle (5 mm Ø) and squirt 100 small cookies onto 2 baking sheets lined with baking paper. Bake the trays one after the other in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for 20-25 minutes. Take the cookies out of the oven, place on a wire rack and let cool down. Put 1/4 teaspoon of jam on each half of the cookies. Place the remaining cookies on top as a lid. Let the cookies dry for about 4 hours in a dry place. Then sprinkle the biscuits with pistachios or turn the jam rim in pistachios
2.
Wait approx. 4 hours. Photo: Först,
1 piece approx:
  • 40 kcal
  • 160 kJ
  • 1 g protein
  • 2 g fat
  • 5 g carbohydrates

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