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Recipe of: © Monsieur Cuisine

Apricot and coconut macaroons with pecan nuts

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


  • 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 ∅)


Per macaroon:

  • calorific value
    163 kj / 39 kcal
  • protein: 1 g
  • carbohydrates: 4 g
  • fat: 2 g
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.


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