Summary

Ingredients

• 1 piece (s) ginger, fresh
• 40 g iner, candy.
• 1 lime (s), organic
• 2 egg whites
• 1 pinch (s) salt
• 140 g suar
• 180 g desiccated coconut
• 100 g cake icin

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Instructions

1. 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.
2. 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.
3. 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.
4. Melt the cake icing in a water bath. Dip the tip of the cooled macaroons.
5. Store in a cool and dry place.
6. Tip: The macaroons can also be baked on wafers.