Lemon Chicken Macarons
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 30 cakes
Complexity: easily
Quantity: 30 cakes
This Easter dessert is made with cakes and decorated. American macarons are baked with coconut mixed with egg whites and lemon curd, which, when combined with the other ingredients, imbues the cakes with a wonderful citrusy coconut flavor. The macarons are hand-formed into egg-shaped shapes, and with coconut sticking out in all directions, they look like Easter chicks. After baking, while the cakes are still warm, decorate them with chocolate chips and jelly beans to give the chicks eyes and beaks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g sweet coconut flakes
- 1/4 cup prepared lemon curd
- Whites of 4 large eggs, category CO
- A pinch of fine salt
- 15 small orange and/or yellow gummy bears
- 60 mini chocolate chips (about 2 tbsp)
We recommend
Recipes with similar ingredients: coconut flakes, chocolate chips (granules), eggs
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut flakes with a spatula, lemon curd, egg whites and salt.
Scoop out a full 1 tablespoon of the mixture and roll it into an egg shape. Place it wide side down on the prepared baking sheet. Repeat with the remaining coconut mixture. Bake until the shavings on the bottom begin to darken, about 20 minutes. - Meanwhile, cut the jelly beans in half lengthwise. Remove the macarons from the oven and let them cool slightly until they're handleable but still warm, about 5 minutes.
- Take one half of a dragee and pinch the end to create a pointed beak. Holding the tip with the shiny side up, press the rounded end into the macaron. Press two mini chocolate chips, pointy side in, on top of either side of the beak to create eyes.
- Repeat with the remaining macarons and serve.
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