Kokosmakronen / Coconut Merengue

Just a few days for Christmas and here another recipe for a sweet German Christmas specialty: The Kokosmakronen. Usually when I make Vanillekipferl, I also make Kokosmakronen at the same time. Vanillekipferl need only egg yolks and the leftover egg whites can be used for the Makronen. Here we go

What you need:

• 4 egg whites
• 50g icing sugar
• 50g desiccated coconut
• grounded lemon peel
• 1 spoon water

How you do it:

Mix the eggwhites with the water. Whip the mix until you get a solid foamy texture. Once you are done add slowly with a wooden spoon the sugar, coconut and lemon peel. Once everything is mixed up, use a pastry bag to create the small merengues. Oven them for 15-20 mins at 180º C.

Serve and enjoy.