Ingredients with Measurements:
- 1 cup desiccated coconut
- 1/2 cup powdered sugar
- 1/4 cup imli (tamarind) paste
- 2 egg whites
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking tray
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the desiccated coconut, powdered sugar, and imli paste.
3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Add the salt and vanilla extract to the egg whites and mix well.
5. Fold the egg whites into the coconut mixture until well combined.
6. Line a baking tray with parchment paper.
7. Using a spoon or cookie scoop, drop the macaroon mixture onto the prepared baking tray.
8. Bake for 15-20 minutes or until the macaroons are golden brown.
9. Remove from the oven and let cool on the baking tray for 5 minutes.
10. Transfer the macaroons to a wire rack and let cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 180°C (350°F).
Serving size:
Makes 12-15 macaroons.
Nutritional information:
Per serving (1 macaroon):
Calories: 70
Fat: 4g
Carbohydrates: 8g
Protein: 1g
Sodium: 55mg
Sugar: 7g
Substitutions for ingredients:
- Instead of imli paste, you can use lemon juice or orange juice.
- If you don't have desiccated coconut, you can use shredded coconut.
Variations:
- Add chopped nuts or dried fruit to the macaroon mixture for extra texture and flavor.
- Dip the macaroons in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Don't overmix the macaroon mixture, or the macaroons will be tough.
- 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:
The macaroons can be reheated in the oven at 180°C (350°F) for 5 minutes.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with powdered sugar.
Garnishes:
Garnish the macaroons with chopped nuts or a drizzle of melted chocolate.
Pairings:
Serve the macaroons with a cup of tea or coffee.
Suggested side dishes:
The macaroons can be served as a dessert on their own.
Troubleshooting advice:
- If the macaroons are too dry, add a little more imli paste or egg whites to the mixture.
- If the macaroons are too wet, add a little more desiccated coconut to the mixture.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Macaroons originated in Italy and were brought to France in the 16th century. They were traditionally made with almond flour and egg whites.
Flavor profiles:
The imli coconut macaroons have a sweet and tangy flavor with a chewy texture.
Serving suggestions:
Serve the macaroons as a dessert or snack.
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Region: Indian