Coconut Macaroons with Ginger

A simple but delicious cake recipe:

Chop half of the ginger into small pieces, cut the other half into narrow strips. Beat egg whites with 1 pinch of salt with a mixer until stiff. Gradually beat in the sugar.

Fold the coconut flakes, chopped ginger and coriander into the mixture. Using two tablespoons, place a mound on a baking sheet lined with parchment paper. Bake in the heated oven.

Circuit: 150 to 160 , 2nd slide bar v. U.

150 to 160 , convection oven 15 to 20 min.

Chop cooking chocolate and melt in a water bath. Dip the cooled macaroons half in the cooking chocolate and decorate with the ginger strips.

Makes about 40 pieces

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