Coconut macaroon kisses with chocolate cream

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 25
  • 150 g Whipped cream
  • 100 g Dark chocolate
  • 2 Protein (Gr. M)
  • 100 g Sugar
  • 100 g Coconut flake
  • baking paper

Directions

  1. 1

    Heat the cream in a saucepan. Break the chocolate into pieces. Melt in the cream while stirring. Place the chocolate cream in a mixing cup, cover and chill for at least 3 hours, preferably overnight.

  2. 2

    Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line two baking trays with baking paper. Beat the egg white with the whisks of the mixer until very stiff, finally add sugar.

  3. 3

    Fold in the grated coconut. Pour the macaroon mixture into a piping bag with a large perforated spout.

  4. 4

    Spray each of the baking trays with approx. 25 dots. One after the other in a hot oven.

  5. 5

    Bake for 20-25 minutes. Let the macaroons cool on the baking trays for about 30 minutes, then remove them from the baking paper.

  6. 6

    Whip the cold chocolate cream with the whisk of the mixer for about 1 minute until stiff. Pour into a piping bag with perforated spout. Spray a chocolate tuff on the bottom of approx. 25 macaroons. Place the remaining macaroons on top and press down lightly.

Nutrition Facts

KCAL
80 kcal
CARBS
6 g
FATS
6 g
PROTEINS
1 g