Brazilian Coconut Macaroons
3,2 / 10
ready in 55 min.
Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
Whisk the egg whites with a pinch of salt until stiff peaks form. Add 75 g icing sugar to the marzipan and stir in well. Fold in a further 75 g icing sugar, the coconut and rum and mix to form a thick dough.
Spoon the dough into a piping bag with a round nozzle and pipe small mounds/pyramids onto the grease-proof paper. Bake in the oven for 20-25 minutes.
Meanwhile, stir together the remaining 100 g of icing sugar with the lime juice.
Remove the cooked macaroons from the oven, leave to cool and decorate with the lime glaze. Leave to dry, then serve.