Preparation
- Preheat the oven to 175 °C (fan) and line a baking tray with baking parchment or wafer paper.
- Beat the egg whites with the salt until very stiff. Add the sugar and vanilla sugar and keep beating until the sugar has dissolved.
- Carefully fold in the quark, bitter almond flavouring and desiccated coconut.
- Using two spoons, set small mounds onto the wafers or parchment, leaving a little space between them; it makes about 30.
- Bake for about 12 minutes, until the tips are golden brown. If using parchment, lift the macaroons off while they are still warm, before they cool.
Drink with it
White rum · excellent match
Lightly aged white rum or rhum agricole blanc, on ice with lime zest
The sugar cane and the light coconut-vanilla note of the rum pick up the toasted coconut; the ice takes the sharpness off the clear rum next to the dry biscuit.
White or dark rum: what does the color really tell you?Aged rum · good match
Ron añejo, neat
Caramel and vanilla from the barrel suit the golden-brown tips of the macaroons.
Drinking rum neat: how to get to know a bottlingSweet wine · good match
Riesling Auslese, well chilled
Residual sweetness keeps pace with the sugar, and the fresh acidity makes the dense coconut biscuit feel lighter.
Which wine goes with dessert? Comparing sweetness deliberatelyCream liqueur · good match
Amaretto, on ice
The bitter almond in the liqueur picks up the bitter almond flavouring in the mixture and rounds off the coconut note.
Why it pairs well
With coconut baking you would expect coffee; white rum shares the cane-sugar sweetness with the coconut and so feels like an extension of the flavour.