Coconut macaroon
A coconut macaroon is a small pastry made from macaroon paste . In contrast to all other baked goods made from macaroon, these fine baked goods usually do not contain any flour. For coconut macaroons, the sales description “macaroons” without the addition of coconut to the name is not permitted.
Coconut macaroons can be found in German documents at the end of the 19th century.
The ingredients for coconut macaroons consist of sugar, coconut flakes and egg white in an approximate ratio of 2: 1: 1; To achieve optimum cohesion , up to 3% of the total mass of starch is added to the mass . The coconut macaroon mass is roasted before baking , i. In other words, the mass is heated up to a mass temperature of 70 to 72 ° C, until the separation of the mass from the edge of the kettle can be seen, which indicates the correct cohesion of the egg white sugar base. The finished coconut macaroon mixture is spread as hot as possible with a piping bag on greased and floured trays, on baking paper or on wafers.
Individual evidence
- ↑ Nürnberger Stadtzeitung (1873) - Bavarian State Library. Retrieved June 18, 2019 .
- ↑ Otto Julius Bierbaum: Conditorei Lexikon Alphabetical reference book and reference book on all products of the confectionery and related industries for confectioners, fine and pastry bakers, gingerbread makers and housewives . Strasbourg printing and publishing house, 1898, p. 132 ( archive.org [accessed June 18, 2019]).
- ↑ Claus Schünemann, Günter Treu: Technology of the production of baked goods: specialist textbook for bakers . Gildebuchverlag GmbH, 2002, ISBN 978-3-7734-0150-2 , p. 334 ( google.de [accessed June 18, 2019]).
- ↑ Guidelines 2016 - German Food Book: Developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . Behr's Verlag DE, 2016, ISBN 978-3-95468-446-5 , pp. 68 ( google.de [accessed on June 18, 2019]).