Ingredients with Measurements:
- 1 cup almond paste
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the almond paste, shredded coconut, and granulated sugar.
3. Using an electric mixer, beat the egg whites until stiff peaks form.
4. Fold the egg whites into the almond paste mixture until well combined.
5. Add the salt and vanilla extract and mix until evenly distributed.
6. Line a baking sheet with parchment paper.
7. Using a cookie scoop or spoon, drop the macaroon batter onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake the macaroons for 15-18 minutes, or until the edges are golden brown.
9. Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes.
10. Transfer the macaroons to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-28 minutes
Temperature:
325°F (160°C)
Serving size:
Makes about 18 macaroons
Nutritional information:
Per serving (1 macaroon):
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 45mg
Sugar: 10g
Substitutions for ingredients:
- Almond paste: You can substitute with marzipan or cashew paste.
- Shredded coconut: You can use unsweetened or sweetened shredded coconut.
- Granulated sugar: You can use brown sugar or honey as a substitute.
Variations:
- Chocolate-dipped macaroons: Melt some chocolate and dip the cooled macaroons into it. Let the chocolate harden before serving.
- Lemon macaroons: Add 1 tablespoon of lemon zest to the batter for a zesty twist.
- Almond macaroons: Replace the shredded coconut with almond flour for a more almond-forward flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a cookie scoop for evenly sized macaroons.
- Store the macaroons in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the macaroons in the oven at 325°F (160°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle some powdered sugar over them for a simple yet elegant presentation.
Garnishes:
You can garnish the macaroons with some toasted coconut flakes or chopped almonds for added texture and flavor.
Pairings:
Serve the macaroons with a cup of coffee or tea for a sweet and satisfying snack.
Suggested side dishes:
These macaroons are perfect on their own, but you can also serve them with some fresh fruit or a cheese platter for a more substantial dessert.
Troubleshooting advice:
- If the macaroons are spreading too much, try chilling the batter for 30 minutes before baking.
- If the macaroons are not browning evenly, rotate the baking sheet halfway through the baking time.
- If the macaroons are too dry, try adding a tablespoon of milk to the batter.
Food safety advice:
Make sure to use fresh egg whites and store the macaroons in an airtight container to prevent contamination.
Food history:
Macaroons have been around since the 9th century and were originally made with almonds, sugar, and egg whites. Coconut macaroons became popular in the 19th century and are now a beloved treat around the world.
Flavor profiles:
These macaroons have a sweet and nutty flavor, with a chewy and slightly crispy texture.
Serving suggestions:
Serve these macaroons as a sweet treat after dinner, or pack them in a lunchbox for a midday snack.
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