Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Mixer
Oven mitts
Rubber spatula
Scissors
Teaspoon
Timer
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mixture
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.
To shape
Using 2 teaspoons, divide the mixture into walnut-sized mounds on a tray lined with baking paper. Using a wet index finger, make a small depression in the middle of the macaroons. Leave the macaroons to dry at room temperature for approx. 3 hrs.
To fill
Using a teaspoon, fill the holes with the jam.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Tip: | Use orange jam instead of raspberry jelly. |
|---|---|
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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