for 40 pieces

Biscuit mixture

3	fresh egg white
1 pinch	salt
100 g	sugar
200 g	coconut flake

To fill

150 g

blackcurrant jam

How it's done

Biscuit mixture

Beat the egg whites with the salt until stiff. Add the sugar little by little and continue beating until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.

Shaping and drying

Using two teaspoons, create walnut-sized mounds and spread them out on a baking tray lined with baking paper. Use your wet index finger to make small depressions in the middle of the biscuits. Dry the biscuits at room temperature for approx. 3 hrs.

To fill

Put the jam into a disposable piping bag, cut approx. 1 cm off the end, squeeze the jam into the depressions.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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