Coconut Macaroons

A simple but delicious cake recipe:

(*) For about 25 pieces

Mix the coconut flakes, sugar, egg whites, candied orange peel [1] and salt in a metal bowl. Heat the coconut mixture in the metal bowl in a hot water bath, stirring constantly, until it reaches 60 degrees. Remove the baking bowl from the water bath and allow the coconut mixture to cool completely.

Preheat the oven to 190 °C.

Place the coconut mixture in a piping bag fitted with a medium nozzle and pipe small mounds onto a baking sheet lined with parchment paper.

Bake the macaroons in the oven on the lowest rack for about eight min, until the bottom starts to brown. Remove the macaroons from the stove and cool on a cooling rack.

Coarsely chop the cake glaze and place in a metal bowl in a hot water bath, stirring until melted [2]. Dip the bottom half of the coconut macaroons into the glaze and place on parchment paper until the glaze is set.

[1] If desired, moistened with a little bit of rum beforehand….

[2] Seasoned as desired, e.g. with a little chili, or with a little fennel, or with a little orange peel, etc.

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