cocossticks

For 80 pieces
  • 4 protein (size M)
  • 250 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 1 EL pineapple jam
  • 350 g desiccated coconut
  • 150 dark couverture
  • 70 dark cake icing
  • 60 g ground pistachio kernels
90 minutes
light
1.
Egg white, sugar and vanilla sugar in one Water bath at approx. 50 ° Warm up C while whipping with a whisk until frothy. Take the bowl off the water bath. Fold in the jam with the desiccated coconut. Form small rolls (4 cm long, 1.5 cm wide) with damp hands. Place on 3 baking sheets lined with baking paper. Bake one after the other in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes until light brown. In the meantime, chop the couverture and glaze and melt in a hot water bath. Dip one end of the coconut stick about 1 cm deep. Put the pistachios in a small bowl. Dip the chocolate side of the biscuits into the pistachios. Place on baking paper and let dry
1 piece approx:
  • 60 kcal
  • 250 kJ
  • 1 g protein
  • 4 g fat
  • 5 g carbohydrates

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