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COCONUT MACAROONS

  • For around 30 macaroons

    Ingredients

     

    • Whisk 3 egg whites and a pinch of salt until well solid
    • Gradually add 100 g sugar
    • Add 50 g flour
    • Add 120g grated coconut
    • Form small chunks by using a tea spoon
    • Put in the oven for 30 minutes at 120 degrees

     

    These biscuits can well be stored for some days in a tin box.

     

    Taste as desert with a cool Malvoisie Flétrie.



Famille Rouvinez