coconut mountains

For 30 pieces
  • 2 fresh egg white (size M)
  • 150 g Sugar
  • 1 packet Vanillin sugar
  • 1 TL lemon juice
  • 175 g grated coconut
  • 125 g dark chocolate couverture
  • baking paper
60 minutes
easy
1.
Beat the egg whites until stiff. While still beating, pour in sugar and vanilla sugar and add lemon juice. Keep beating until the sugar has completely dissolved. Pull in the coconut flakes with a spatula. Place small heaps with 2 teaspoons on a baking sheet lined with baking paper and form tips. Approx. Leave to dry for 7 hours, preferably overnight
2.
In a preheated oven (electric stove: 125-150 ° C / convection: 100-125 ° C / gas: Level 1) bake for about 30 minutes. Cool down
3.
Roughly chop the couverture and melt it in a hot water bath. Dip the biscuit tips in. Let dry
1 piece approx:
  • 100 kcal
  • 420 kJ
  • 1 g protein
  • 6 g fat
  • 10 g carbohydrates

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