Coconut Macaroon Torte
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Coconut Macaroon Torte
4 egg whites
pinch of salt
1/2 cup sugar
3 Tbsp. light rum
1-1/2 cups sweetened shredded coconut
1/4 cup ground blanched almonds
2 Tbsp. superfine matzo meal
1/2 tsp. grated lemon peel
Preheat oven to 350 degrees. Grease a 9" round cake pan and sprinkle with matzo meal and shake out excess. Set aside.
Beat egg whites with salt in large bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Then beat in the rum.
Combine coconut, almonds, matzo meal, and lemon zest in a medium bowl and fold this mixture into the egg whites. Spread in prepared pan, and bake at 350 degrees about 20 minutes, until the top is lightly browned. Cool in the pan.
Unmold the torte onto a platter and serve with sweetened fresh fruit, if desired. Serves 6
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| Heidi Splete |
