Ingredients with Measurements:
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg whites
- 1/2 teaspoon almond extract
- 1/2 cup chouquette (or pearl sugar)
- 1/2 cup shredded coconut
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a separate bowl, beat egg whites and almond extract until stiff peaks form.
4. Fold the almond flour mixture into the egg whites until combined.
5. Gently fold in chouquette and shredded coconut.
6. Drop tablespoonfuls of the batter onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes, or until golden brown.
8. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 20 macaroons
Nutritional Information (per macaroon):
Calories: 70
Fat: 4g
Carbohydrates: 7g
Protein: 2g
Substitutions for Ingredients
- Almond flour can be substituted with hazelnut flour or oat flour.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Chouquette can be substituted with pearl sugar or chopped nuts.
- Shredded coconut can be substituted with chopped nuts or dried fruit.
Variations:
- Add 1/4 teaspoon of ground cinnamon for a hint of spice.
- Add 1/4 cup of dark chocolate chips for a chocolaty twist.
- Add 1/4 cup of dried cranberries for a tart flavor.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for the best results.
- Use a tablespoon to measure out the batter for uniform-sized macaroons.
- Let the macaroons cool completely before transferring them to a wire rack.
Storage Instructions:
Store macaroons in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat macaroons in a 350°F oven for 5 minutes or until warmed through.
Presentation Ideas:
- Arrange macaroons on a platter and garnish with fresh berries.
- Serve macaroons in individual cups with a dollop of whipped cream.
- Stack macaroons in a tower and top with a drizzle of melted chocolate.
Garnishes:
- Fresh berries
- Whipped cream
- Melted chocolate
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Fresh fruit smoothie
Troubleshooting Advice:
- If macaroons are too dry, add a few drops of almond extract to the batter.
- If macaroons are too wet, add a few tablespoons of almond flour to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs for food safety.
- Store macaroons in an airtight container at room temperature.
Food History:
Macaroons are believed to have originated in Italy in the 8th century. They were traditionally made with almond paste, sugar, and egg whites.
Flavor Profiles:
Chouquette and coconut macaroons have a sweet, nutty flavor with a hint of almond.
Serving Suggestions:
- Serve macaroons with a cup of coffee or tea.
- Top macaroons with a dollop of whipped cream and a sprinkle of chouquette.
- Enjoy macaroons as a sweet treat after a meal.
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Region: French