Coconut and pineapple macaroons

Step 1

1 - Mix the ground almonds, coconut and icing sugar using a pestle, crushing the mixture. The different powders must be mixed thoroughly. Pour into a bowl.

2 - Beat the egg whites with a pinch of salt until stiff. Stir in the caster sugar in three times, while continuing to whisk.

3 - Fold the egg whites into the powder, whisking vigorously with a fork or whisk. You must obtain a smooth and shiny paste.

4 - Form small "snail" heaps with a piping bag on a baking tray, lined with greaseproof paper (or a silicone sheet). The dough will spread slightly and form fairly regular circles. Leave aside for one hour in refrigerator.

5 - Place in the oven at 150 ° C for 15 mins. Let the macaroons cool before removing from the tray.

6 - In a pan, heat 4 tbsp of pineapple juice and the pineapple cut into pieces. Boil, covered, for about ten minutes. Reduce the heat, add the lemon juice, mash with a fork the pineapple chunks and cook uncovered until lightly caramelised. Allow to cool.

7 - Fill the macaroons with a spoonful of the pineapple and then assemble them together.
Enjoy!