Wayne Gisslen

Coconut Macaroons

Meringue Type

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

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Sugar at 100%
Ingredients U.S.

Method

Procedure

Mixing

Sponge method

  1. Whip the egg whites with the cream of tartar until they form soft peaks. Gradually whip in the sugar. Continue to whip until stiff and glossy.
  2. Fold in the coconut.

Makeup

Bagged method. Bag out with a star tube