Coconut Macarons on Wafer Cakes

Ingredients

• 4 egg whites
• 0.5 Organic lemon
• 200 g sugar
• 2 tsp vanilla sugar
• 1 pinch salt
• 160 g shredded coconut
• 40 round wafer cakes

Instructions

1. 1.

   Separate the eggs (use the yolks elsewhere). Prepare a warm and a cold water bath. Wash half of the lemon hot, pat dry, grate the zest and squeeze out the juice.

2. 2.

   In a bowl whisk the egg whites with grated lemon zest, lemon juice, sugar, vanilla sugar and 1 pinch of salt over the warm water bath until very frothy, then beat until the mixture is firm and glossy (about 10 minutes). The mixture should only become hand‑warm.

3. 3.

   Then beat the foam in the cold water bath. Gently fold in the shredded coconut.

4. 4.

   Place the macaron batter with two teaspoons onto the wafer cakes and bake on a baking sheet lined with parchment paper in a preheated oven at 150 °C (fan 130 °C; gas: level 1–2) for 15–20 minutes until pale yellow. Cool on a wire rack.