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Lemon Coconut Macaroons


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Ingredients

36 portion(s)

Lemon Coconut Macaroons

  • 3 egg whites
  • 275 g sugar
  • 1 lemon, zest only
  • 2 tablespoons cornflour
  • 270 g Desiccated Coconut
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Recipe's preparation

  1. Preheat oven to 150-160 degrees. Line 3 baking trays with paper.
  2. Place lemon zest in TM bowl and mill 10 seconds speed 9
  3. Add in sugar and mill a further 30 seconds speed 9. Scrape sugar into a separate bowl, and clean & dry thermomix bowl completely. (this is not as fiddly as meringues so no need for a vinegar rinse)
  4. Fit butterfly and beat egg whites for 5 minutes at 37 degrees speed 4
  5. While conitnuing to beat egg whites at speed 4 (no temperature setting), add the lemon sugar through the hole in the lid about a tablespoon at a time. This should take 3-5 minutes. REMOVE BUTTERFLY.
  6. Add the coconut and cornflour to the mixture and either mix for 5 seconds speed 4 reverse, or mix by hand to combine
  7. Either drop heaped tablespoons of mixture onto your trays or roll into ball shapes. Leave ~3-5cm between biscuits
  8. Bake 20-22 minutes until light golden brown. Cool for 5-10 minutes on trays before transferring to a wire rack to cool completely
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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