Summary

Ingredients

• 4 egg whites
• 150 grams sugar
• 1 vanilla sugar
• 65 g quark, (lean)
• 5 drops aroma (bitter almond)
• 200 g desiccated coconut

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Instructions

1. Whip egg whites on medium-high speed for 3-5 minutes until stiff peaks form. Gradually sprinkle in sugar and vanilla sugar while beating.
2. Gently fold quark and bitter almond aroma into the egg white mixture using a spatula until combined.
3. Fold desiccated coconut into the mixture until evenly distributed.
4. Transfer mixture to a piping bag fitted with a star nozzle and pipe onto round wafers, or use 2 teaspoons to place dollops on wafers, yielding approximately 50 pieces.
5. Preheat oven to 210°C (410°F) for conventional heat or 190°C (375°F) for a fan oven.
6. Bake for 10-15 minutes until macaroons are lightly golden around the edges.