Ginger Macaroons

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

The walnut-sized fresh ginger with the candy. Finely chop the ginger. Mix the coconut flakes with the ginger and add the zest of the lime.
Beat egg whites with salt and sugar until stiff. Stir in two tablespoons of lime juice. Fold in the ginger / coconut mixture with the wooden spoon.
Place small heaps on baking paper with a coffee spoon and bake with fan-assisted air at 170 ° C for about 10 minutes until golden.
Melt the cake icing in a water bath. Dip the tip of the cooled macaroons.
Store in a cool and dry place.
Tip: The macaroons can also be baked on wafers.

About Editorial Staff

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.