Summary

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

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Instructions

1. Knead a shortcrust pastry with flour, sugar, butter and flavorings and chill.
2. 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).
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.
4. Spread the snow on the baked-on shortcrust pastry strips (or spray them with a piping bag).
5. Bake at approx. 150 ° C for about 30 minutes.
6. After cooling, cut pieces 3-4 cm wide and dip the cut surface in cake icing.