Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Saucepan
- Whisk
- Ramekins or individual serving dishes
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, 1/2 cup granulated sugar, egg whites, salt, and 1 teaspoon vanilla extract. Mix until well combined.
3. Add the flour and melted butter to the coconut mixture and mix until well combined.
4. Using a cookie scoop or tablespoon, scoop the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 15-18 minutes, or until the macaroons are golden brown. Remove from the oven and let cool.
6. In a saucepan, heat the heavy cream and milk over medium heat until it comes to a simmer.
7. In a mixing bowl, whisk together the egg yolks, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract.
8. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
9. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
10. Remove from heat and let cool.
11. Once the macaroons and custard are cool, spoon the custard into individual serving dishes.
12. Top each dish with a macaroon.
13. Refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 18 minutes
Temperature:
Bake at 350°F (180°C)
Serving size:
Makes 6 servings
Nutritional information:
Calories per serving: 386
Fat per serving: 25g
Carbohydrates per serving: 36g
Protein per serving: 5g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened shredded coconut, but you may need to add more sugar to the recipe.
- You can use coconut sugar instead of granulated sugar.
- You can use almond flour instead of all-purpose flour to make the recipe gluten-free.
Variations:
- You can add chocolate chips or chopped nuts to the coconut mixture before baking.
- You can add a layer of fruit or jam between the macaroon and custard layers.
- You can top the macaroons with whipped cream or toasted coconut flakes.
Tips and tricks:
- Make sure to use room temperature egg whites for the macaroons.
- Be careful not to overmix the macaroon batter, as this can cause the macaroons to become tough.
- To make the custard thicker, you can add a tablespoon of cornstarch to the egg yolk mixture before adding the hot cream.
Storage instructions:
Store the Coconut Macaroon Plombières in the refrigerator for up to 3 days.
Reheating instructions:
Serve the Coconut Macaroon Plombières chilled.
Presentation ideas:
Serve the Coconut Macaroon Plombières in individual serving dishes or ramekins.
Garnishes:
Top the Coconut Macaroon Plombières with whipped cream or toasted coconut flakes.
Pairings:
Serve the Coconut Macaroon Plombières with a cup of coffee or tea.
Suggested side dishes:
Serve the Coconut Macaroon Plombières as a dessert on its own.
Troubleshooting advice:
- If the macaroons are too dry, try adding a tablespoon of milk to the batter.
- If the custard is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to store the Coconut Macaroon Plombières in the refrigerator and consume within 3 days.
Food history:
Plombières is a French dessert that originated in the town of Plombières-les-Bains in the Vosges region of France. It is typically made with layers of custard and cake or macaroon.
Flavor profiles:
The Coconut Macaroon Plombières is sweet and creamy, with a coconut flavor and a hint of vanilla.
Serving suggestions:
Serve the Coconut Macaroon Plombières chilled as a dessert after a meal.
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Region: French