Coconut blossom sugar is obtained from the blossoms of the coconut palm. These are cut open and the nectar that flows out is first collected and then boiled down until a crumbly mass is formed. When it is dried, the sugar can be packed. Unlike white sugar, it provides more potassium and iron, which are essential for blood pressure and blood formation.
- For the batter:
- 4 egg whites
- 2 teaspoons lemon juice
- 250 grams very fine sugar
- 200 grams ground almonds
- Food coloring (as desired)
- 1 teaspoon Cocoa
Beat the egg whites with the lemon juice until very stiff peaks form. Gradually sprinkle in the sugar. Beat until a glossy, stiff mixture forms. Carefully fold in the almonds. Divide the dough color as desired with cocoa or food coloring.
Place the mixture into a piping bag with a large round nozzle. On a lined baking sheet, create small circles about 2 cm in diameter (approximately 3/4 inch).Bake in a preheated oven at 140°C (approximately 190°F) with the door slightly open for about 25 minutes.
For the filling: Chop the chocolate chop into small pieces and melt over a pan of hot water. Add the cream and butter cut into small pieces. Stir with a whisk. Color as desired with food coloring and cool slightly.
Cover half of the macarons with the various colored fillings and top with the remaining macarons.