Skip navigation
© NGV mbH, Photo: TLC Fotostudio
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Apricot and coconut macaroons with pecan nuts

MC plus
45 macaroons
Easy
Preparation time: 40 min.
Created on: 04.08.2016
Last changes: 22.09.2016

MAKES APPROX. 45 MACAROONS

  • 4 egg whites (large)
  • 50 g sugar
  • 200 g dried apricots
  • 75 g pecan nuts
  • 60 g shredded coconut
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 45 baking wafers (4 cm ∅)

Nutrients

Per macaroon:

  • calorific value
    163 kj / 39 kcal
  • protein: 1 g
  • carbohydrates: 4 g
  • fat: 2 g
Instruction
Preparation time
40 min.
  1. Separate the eggs, then insert the mixer attachment in the blender jug. Add the egg whites and whisk with the sugar until stiff for 3 minutes/speed setting 4. Remove the mixer attachment, transfer the egg whites to a bowl and place in the refrigerator. Thoroughly clean the blender jug.
  2. Place the apricots in the blender jug and process for 15 seconds/speed setting 6. Transfer to another container and set aside. Place the nuts in the blender jug and process for 8 seconds/speed setting 6. Add the apricots, shredded coconut and juices to the nut mixture and mix for 30 seconds/speed setting 3/reverse button.
  3. Pre-heat the oven to 180 °C. Line three baking trays with baking paper. Transfer the mixture to a mixing bowl, then fold in the egg whites. Using two teaspoons, spoon a small amount of mixture onto each baking wafer and bake for 13 minutes.

Finished!

Bon appétit with Monsieur Cuisine

Comments and ratings

Log in or register to rate and comment this recipe.

Find out about the other benefits of registering here.