Coconut Macarons

Ingredients

• 125 g dark chocolate
• 4 egg whites
• 0.5 untreated lemon
• 200 g sugar
• 2 tsp vanilla sugar
• 1 pinch salt
• 200 g coconut flakes
• 60 small round baking sheets

Instructions

1. 1.

   Preheat the oven to 140°C. Line one or two baking trays with parchment paper.

2. 2.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath, then remove from the bath and let it cool to lukewarm.

3. 3.

   Prepare a warm and a cold water bath.

4. 4.

   In a bowl whisk the egg whites with grated lemon zest, freshly squeezed lemon juice, sugar, vanilla sugar, and salt. Whisk on the hot water bath until very frothy and glossy, about 10 minutes; the mixture should only be hand-warm.

5. 5.

   Then beat the foam in the cold water bath. Gently fold in the coconut flakes lightly and loosely.

6. 6.

   Drop the macaron batter in two-tablespoon piles onto the sheets and place a small dollop of chocolate in the center of each. Bake for about 20 minutes until pale yellow.

7. 7.

   If any sheet pieces stand up after baking, break them off and let the macarons cool on a wire rack.