Railwayman with Coconut

For railwaymen with coconut knead a smooth dough from the ingredients for the shortcrust pastry. Place in the refrigerator for 1 hour.

Then roll out the dough 3 mm thick to tray size and bake at 180 °C for about 12 minutes. Cut into 4 cm wide strips while still warm and let cool.

Assemble two strips each with currant jam. For the macaroon mixture, put the two egg whites and the sugar in a saucepan and heat slowly, stirring constantly, until the sugar has dissolved.

The mixture should have 50 °C. Then add the cocosette and heat again to about 80 °C. Put the mixture into a piping bag and pipe a rim around the pastry sheets.

Bake at top heat 180 °C until the macaroon mass has a nice coloring. Heat the remaining jam and empty it into the well.

Let the Eisenbahner with coconut cool before eating.

Preparation Tip:

Railwaymen with coconut can be filled with any jam.

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