Ingredients with Measurements:
- 2 cups shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 cup lime juice
- 1 tsp lime zest
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 egg whites
- 1/4 cup granulated sugar
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowls
- Hand mixer or stand mixer
- Pastry bag with a star tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, sweetened condensed milk, lime juice, lime zest, vanilla extract, and salt. Mix well.
3. In a separate mixing bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar and continue to beat until glossy and stiff.
4. Gently fold the beaten egg whites into the coconut mixture until well combined.
5. Transfer the mixture into a pastry bag with a star tip (optional) and pipe small mounds onto the prepared baking sheet.
6. Bake for 15-20 minutes or until the edges are golden brown.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 20-24 coconut-lime cascarons
Nutritional information:
Per serving (1 cascaron):
Calories: 80
Total fat: 4.5g
Saturated fat: 3.5g
Cholesterol: 5mg
Sodium: 50mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugars: 8g
Protein: 1g
Substitutions for ingredients:
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut. Increase the amount of sugar to 1/2 cup.
- Lemon juice and zest can be used instead of lime juice and zest.
- Almond extract can be used instead of vanilla extract.
Variations:
- Chocolate-dipped cascarons: Melt some chocolate chips in a double boiler or microwave and dip the cooled cascarons into the chocolate. Let the chocolate harden before serving.
- Lemon-poppy seed cascarons: Add 1 tbsp of poppy seeds to the coconut mixture and use lemon juice and zest instead of lime.
- Raspberry cascarons: Add 1/4 cup of raspberry jam to the coconut mixture and use lemon juice and zest instead of lime.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy texture.
- Use a pastry bag with a star tip for a more decorative look.
- Store the cascarons in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cascarons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cascarons can be reheated in the oven at 350°F (180°C) for a few minutes until warmed through.
Presentation ideas:
Arrange the cascarons on a platter and sprinkle some lime zest on top for a pop of color.
Garnishes:
Lime zest, shredded coconut, or a drizzle of melted chocolate.
Pairings:
Serve the cascarons with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cascarons are too dry, add a little more sweetened condensed milk to the coconut mixture.
- If the cascarons are too wet, add a little more shredded coconut to the mixture.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Cascarons are a traditional Filipino dessert made with coconut and egg whites. They are often served during special occasions such as weddings and holidays.
Flavor profiles:
The coconut-lime cascarons are sweet, tangy, and tropical.
Serving suggestions:
Serve the cascarons as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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