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KOKOSMAKRONEN
COCONUT ROCKS
FÜR 15 MAKRONEN I FOR 15 ROCKS
ZUTATEN:
5 Eiweiß I 225 g Zucker I 275 g getrocknete Kokosraspeln I 1 Vanillestange
ZUBEREITUNG:
1. Wiegen Sie den benötigten Zucker ab und geben Sie ihn zusammen dem Eiweiß in einen Kochtopf. 2.
Stellen Sie den Topf auf kleine Flamme und rühren Sie mit dem Schneebesen, bis sich der Zucker im Ei-
weiß aufgelöst hat. Lassen Sie dieses schaumige Gemisch auf keinen Fall aufkochen (max. 60°C). Nehmen
Sie den Topf anschließend vom Herd. 3. Wiegen Sie die richtige Menge Kokosraspeln ab und geben Sie
sie dem Gemisch aus Zucker und Eiweißen bei. 4. Vermengen Sie alles mit dem Schneebesen zu einem
gleichmäßigen Ganzen. 5. Schneiden Sie die Vanillestange der Länge nach auf und schaben Sie mit einer
Messerspitze die Samen heraus. Mischen Sie die Samen der Kokosmasse unter. 6. Erhitzen Sie die Frit-
teuse auf 180°C vor. 7. Legen Sie ein Blatt Backpapier auf das Blech. 8. Geben Sie mit einem Esslöffel Ma-
kronen von ungefähr 4 cm Durchmesser auf das Backpapier. Formen Sie nach oben zugespitzte Makronen
daraus. 9. Backen Sie die Kokosmakronen 7 Minuten lang bei 180°C.
INGREDIENTS:
5 egg whites I 225 g sugar I 275 g desiccated coconut I 1 stick of vanilla
PREPARATION:
1. Weigh out the sugar and put it in a pan with the egg whites. 2. Whisk continuously over a low heat until
the sugar has dissolved into the egg whites. Do not bring the foaming mix to the boil (max. 60°C). Remove
the pan from the heat. 3. Weigh out the desiccated coconut and add to the sugar and egg white mix. 4.
Whisk to an even consistency. 5. Cut the stick of vanilla lengthways and scrape out the seeds with the tip
of a knife. Stir the seeds into the coconut mixture. 6. Preheat the fryer to 180°C. 7. Place a sheet of baking
paper in the basket. 8. Use a soup spoon to drop rocks of around 4 cm in diameter onto the baking paper.
Make them into pointed heaps of mixture. 9. Fry the coconut rocks for 7 minutes at 180°C.
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