Oriental Coconut Macaroon Tarts

• Boil water and sugar to 108°C.
• Mix desiccated coconut and egg white powder.
• Chop pistachios, candied orange peel, and barberries.
• Once the syrup reaches 108°C, add it to the coconut mixture and stir until it binds together.
• Fill approximately 20 g of the mixture into tart bases. Use a piping bag to fill the mixture into a round 3 cm cutter.
• Press slightly and wet the cutter occasionally to prevent sticking.
• Torch at 230°C for about 8 minutes.
• Ensure that only top heat is applied, avoiding excessive overall heat exposure.
• After torching, brush lightly with syrup and coat with desiccated coconut.

Ideas for Garnishes

• White couverture lashes
• Red jelly
• Pistachios