Whip egg whites, juice of one lemon and salt with a mixer until stiff. Gradually add the sugar, except for 2 tablespoons. Continue beating until the sugar has dissolved and the mixture is firm to the touch.
Fold the coconut flakes and the remaining sugar carefully and evenly into the egg white mixture using a dough scraper. Fill into a piping bag without the nozzle attachment.
Line a baking tray with parchment paper. Pipe approx. 10 evenly sized heaps onto it. Leave a space of 3 cm between each mound. Mix egg yolks and milk, brush the coconut mounds with it, bake.
Circuit:
175 °C , 2nd rack v. U.
150 °C , convection oven
25-30 min.
Remove the coconut macaroons and cool completely on a cooling rack. Coarsely chop cooking chocolate with a kitchen knife. Melt in a hot water bath while stirring. Dip the bottom of the coconut macaroons about 1/2 cm deep. Dry on a cake rack.
Let stand for 1 to 2 days before baking. After the cooking chocolate is completely dry, place the macaroons in a storage tin, form between layers of parchment paper.
55 min.
from Hamburgische Elektrizitätswerke Ag
Have fun with this fine cake!
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