Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g protein
- 250 g powdered suar
- 200 g desiccated coconut
- 50 g flour, (405)
- 1 lemon juice
- 100 g cake icin
- 300 g flour, (405) for shortcrust pastry
- 200 g butter, for shortcrust pastry
- 100 g suar, for shortcrust pastry
- 1 point vanilla sugar, for shortcrust pastry
- 1 lemon (s), (the stripped one untreated) for shortcrust pastry
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry with flour, sugar, butter and flavorings and chill.
- Roll out the shortcrust pastry into 3 thin strips 8 cm wide x the length of the tray. Bake the strips almost completely at 180 ° (about 2/3).
- Beat the egg whites with the sifted powdered powder until they are stiff. Always let the powdered sugar trickle in one by one. Mix desiccated coconut with flour and carefully fold in with lemon juice.
- Spread the snow on the baked-on shortcrust pastry strips (or spray them with a piping bag).
- Bake at approx. 150 ° C for about 30 minutes.
- After cooling, cut pieces 3-4 cm wide and dip the cut surface in cake icing.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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