Recipe detail

The number of servings in this recipe corresponds to the number of GN 1/1 baking sheets.

Grate the marzipan and place it in a container with the egg white, salt, and icing sugar.

Place the container in the combi steamer and heat the mixture at 45°C for about 30 minutes. Then stir the mixture well until the marzipan and sugar have completely dissolved. The consistency should resemble paste. Next, fold in the coconut flakes. Depending on your taste, you can also add rum or bitter almond extract to the dough.

Shape macarons onto a coated baking sheet using spoons and bake according to the program. Let the macarons cool completely and then remove them from the baking sheet. Melt the chocolate and dip the macaron bases once, place them on parchment paper, and chill them in the freezer. The macarons will stay soft for a long time if stored in an airtight container.