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Classic Coconut Macarons with Redcurrant Jam
(0)
55 min
Under an hour
Gurkerl Küche
Diese luftigen Kokosbusserl sind ein wahrer Klassiker der österreichischen Weihnachtsbäckerei. Mit ihrem zarten Kokosaroma und dem fruchtigen Kern aus Ribiselmarmelade schmelzen sie förmlich auf der Zunge. Ein einfaches Rezept, das in keiner Keksdose fehlen darf!
Preparation method
Preparation of the Mixture
Fill a pot one-third full with water and bring to a boil. Once the water boils, reduce the heat so that the water only simmers gently.
Place a heatproof bowl over the pot (the bottom must not touch the water). Whisk egg whites and granulated sugar in the bowl until the mixture is warm and slightly steaming. Then stir in the redcurrant jam.
Whip the warm mixture in a food processor until it is shiny and stable. Finally, carefully fold in the desiccated coconut and let the mixture cool.
Chef's tip
Use a tart jam like redcurrant or blackberry to create a nice contrast to the sweetness of the coconut.
The mixture must cool down before being piped onto the baking sheet, otherwise it will spread.
Store coconut macarons best at room temperature, not in the refrigerator.
Ingredients
Nutritional values
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