As in many other situations, when I am looking for fast inspiration, Elizabeth Wolf Cohen and her 100 authentic recipes of the Jewish kitchen save my day and my reputation. I can travel from an end to another of the world in a simple kosher way.
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| A bit too burned but the same tasty makronen |
For a long time, I wanted to try the Kokosmakronen which were recommended as a very simple and good looking recipe. Plus, it is adequate for any crisis budget, as you do not need to spend more than $10 for the ingredients. As in many other situations, I prepared it once and the feed-back was so impressive that almost every other 2 afternoons I am kindly requested to get ready for some fresh makronen. In less than one hour you can serve your impatient ones with a light dessert.
The ingredients requested for this adventure are:
- 4 egg whites
- 1/4 spoon backing powder
- 250 g. sugar
- 1 table spoon lemon juice
- 1 table spoon vanilla - alternatively, I used almond syrup which is stronger but gives a very particular taste and smell
- 275 desiccated coconut
The step-by-step process includes:
1. The egg whites are beaten, while the sugar is added proportionally until you obtain a creamy combination.
2. Add the backing powder and the vanilla together with the desiccated coconut.
3. Prepare the oven at 150C.
4. Add with a spon the content in the special paper forms. I used the usual paper wrapping for muffins, due to the texture of the paper. The forms should be aprox. 1/4 full.
5. Wait until they grow for 40-45 minutes and get ready to taste the Makronen with a good Turkish coffee - as I do as often as possible.
Bon Appetit!
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