14 December: The EUROPA 2's festive orange-ginger-coconut macaroons.

Their name is French. When we say macaroon, we mean the German version of macaron. In fact, the recipe in its original form originated in Arabic, came to Europe via Sicily and was varied again and again on its journey through the bakeries of the world. The macaron is therefore a classic with many influences. The basis, however, is always a succulent almond or coconut dough.

On board the EUROPA 2, the cookies are modernised for the Christmas season with another special feature. When Chef Patissier Sven Mario Unger adds ginger and oranges to the recipe, he is using traditional ingredients, but above all he is responding to the wishes of EUROPA 2 guests. Because, according to Unger, they love ginger and orange. So if you need to replenish your cookie stash, we recommend this particular specialty - with its scent of festivity and a sea voyage.



The whites of 4 eggs - 270 grams of powdered sugar - 20 grams of ginger powder - 270 grams of grated coconut - 2 oranges (only the times) - 1/2 teaspoon of orange food coloring - 1 pinch of salt


Beat the egg whites with the powdered sugar and the pinch of salt until stiff. Add the ginger powder, coconut flakes, orange zest and food coloring and mix well. Using an ice cream scoop, cut out small balls and place on a baking tray lined with parchment paper. Bake the macaroons in the oven at 160 degrees Celsius for ten to 15 minutes.


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