Festive fruity mango & papaya macaroons

Festive fruity mango & papaya macaroons



Wash the limes in hot water and dry them. Finely zest the peel and squeeze approx. 4 tbsp of juice. Drizzle some lime juice over the dried fruits and finely chop them. Separate the eggs and whisk the whites into stiff peaks with the rock salt. Gradually add the icing sugar. Mix the grated coconut with the cornstarch then briefly fold the mixture into the beaten egg whites together with the rest of the lime juice and zest.  



Spoon out small mounds of batter onto the BORA universal tray using a teaspoon. Bake the mango & papaya macaroons in the BORA X BO (130°C/-40% humidity) for 12 minutes.  

Prep. time: approx. 30 min. 
Baking/cooking time: 12 min. 



  • 2 organic limes (for zest and juice) 
  • 100 g dried mango  
  • 100 g dried papaya  
  • 4 egg whites (size M) 
  • 1 pinch of rock salt  
  • 140 g organic icing sugar  
  • 160 g grated coconut  
  • 1 tsp cornstarch  

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