Ingredients with Measurements:
- 2 cups almond flour
- ½ cup powdered sugar
- 2 tablespoons cocoa powder
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup light corn syrup
- 2 tablespoons butter
- ½ cup chopped pecans
- 2 tablespoons caramel sauce
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Electric mixer
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, powdered sugar, and cocoa powder.
3. In a separate bowl, beat egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.
4. Gradually add granulated sugar and beat until stiff peaks form.
5. Gently fold almond flour mixture into egg whites until combined.
6. Drop tablespoon-sized mounds of batter onto prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 12-15 minutes, or until macaroons are golden brown.
8. Meanwhile, in a small saucepan over medium heat, combine corn syrup, butter, and pecans. Cook, stirring constantly, until butter is melted and mixture is bubbling.
9. Remove from heat and stir in caramel sauce.
10. Once macaroons are done baking, remove from oven and let cool for 5 minutes.
11. Drizzle caramel-pecan mixture over macaroons and let cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 18 macaroons
Nutritional Information:
Calories: 100
Fat: 6g
Carbohydrates: 10g
Protein: 2g
Substitutions for Ingredients:
- Almond flour: can be substituted with hazelnut flour
- Powdered sugar: can be substituted with coconut sugar
- Cocoa powder: can be substituted with carob powder
- Granulated sugar: can be substituted with coconut sugar
- Light corn syrup: can be substituted with maple syrup
- Butter: can be substituted with coconut oil
- Pecans: can be substituted with walnuts or almonds
- Caramel sauce: can be substituted with chocolate sauce
Variations:
- Add 1 teaspoon of ground cinnamon to the almond flour mixture for a hint of spice
- Substitute the pecans with dried cranberries or chopped dates for a sweet twist
- Add 1 teaspoon of vanilla extract to the caramel-pecan mixture for added flavor
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for the best results
- If the macaroons are not golden brown after 12 minutes, bake for an additional 2-3 minutes
- Let the macaroons cool completely before drizzling with the caramel-pecan mixture
Storage Instructions:
Store macaroons in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Macaroons can be reheated in the microwave for 10-15 seconds.
Presentation Ideas:
Serve macaroons on a platter with a dollop of whipped cream and a sprinkle of chopped pecans.
Garnishes:
Garnish with a sprinkle of powdered sugar or a drizzle of caramel sauce.
Pairings:
Pair macaroons with a cup of hot coffee or a glass of cold milk.
Suggested Side Dishes:
Serve macaroons with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
If the macaroons are not holding their shape, add an additional tablespoon of almond flour to the batter.
Food Safety Advice:
Make sure to wash your hands and all utensils before and after handling raw egg whites.
Food History:
Macaroons are believed to have originated in Italy in the 16th century and have since become popular around the world.
Flavor Profiles:
Caramel-Pecan Pignolo Macaroons have a sweet and nutty flavor with hints of chocolate and caramel.
Serving Suggestions:
Serve macaroons as a dessert or as a snack with a cup of tea or coffee.
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Taste: Sweet, Nutty, Caramelized, Crunchy