Coconut macadamia macaroons

For 40 pieces
  • 1 Vanilla pod
  • 20 g Macadamia nuts
  • 50 g dried mango
  • 3 protein (size M)
  • 100 g Sugar
  • 200 g Icing sugar
  • 30 g cornstarch
  • 40 g Desiccated coconut
  • 100 g Whole milk couverture
  • baking paper
  • 1 smaller once - Piping bags
60 minutes
light
1.
Cut the vanilla pod lengthways and scrape out the pulp. Finely chop the macadamia nuts and mango separately. Beat egg whites with vanilla pulp, sugar and powdered sugar until very stiff (about 8 minutes). Mix the starch, desiccated coconut, macadamia and 20 g mango pieces and carefully fold into the egg whisk with the whisk. Pour the mixture into a piping bag with a perforated nozzle (11 mm Ø) and squirt elongated tongues (approx. 6 cm long) onto 2 baking sheets lined with baking paper. Sprinkle with the remaining mango pieces. Bake one after the other in a preheated oven (electric oven: 150 ° C / fan: 125 ° C / gas: level 1) for 10–15 minutes until they are lightly browned. Take out and let cool down. Chop the couverture and melt it over a warm water bath. Pour the couverture into a piping bag and decorate the macaroons with wavy lines
2.
Wait 30 minutes
1 piece approx:
  • 60 kcal
  • 250 kJ
  • 1 g protein
  • 2 g fat
  • 10 g carbohydrates

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