Equipment
Ingredients
Meringue Base
- 100 ml egg whites, room temperature
- 1 g salt
- 150 g granulated sugar
Flavor & Structure
- 200 g desiccated coconut, unsweetened, shredded
- 3 g lemon zest, finely grated
- 2 ml vanilla extract
Nutrition (per serving)
Method
Preheat the oven to 150°C (300°F). Line two baking sheets with parchment paper or arrange wafer papers (Backoblaten) if using.
In a clean, grease-free bowl, beat the egg whites and salt on medium-high speed until they form soft peaks.
Gradually stream in the granulated sugar while continuing to whip on high speed until the meringue is stiff, glossy, and the sugar has largely dissolved.
Gently fold in the desiccated coconut, lemon zest, and vanilla extract (if using) with a spatula until evenly distributed. Do not overmix to avoid deflating the whites.
Using two teaspoons or a small cookie scoop, place walnut-sized mounds of the mixture onto the prepared baking sheets, spacing them about 2cm apart.
Bake in the preheated oven for 15-20 minutes, or until the tips are lightly golden brown and the exterior feels set to the touch.
Remove from the oven and allow the cookies to cool completely on the baking sheet. They will firm up as they cool.
Chef's Notes
- For the most authentic German experience, bake these on 50mm 'Backoblaten' (wafer papers), which are often available in European specialty stores.
- Ensure your mixing bowl is wiped with a little vinegar or lemon juice before starting; any trace of fat or yolk will prevent the egg whites from whipping properly.
- If you want to add a luxurious finish, dip the bottoms of the cooled macaroons in tempered dark chocolate.
- Store these in a tin with a slice of apple for a day if they become too hard; the moisture from the apple will soften them slightly.
Storage
Freezer: 3 months — Freeze in airtight container; thaw at room temperature.
Reheating: No reheating required.
