Ingredients with Measurements:
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup orange marmalade
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1/4 cup unsalted butter, melted
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the sweetened shredded coconut until finely chopped.
3. In a mixing bowl, combine the chopped coconut, almond flour, granulated sugar, and salt.
4. In another mixing bowl, whisk the egg whites until frothy. Add the vanilla extract and almond extract, and whisk until soft peaks form.
5. Fold the egg white mixture into the coconut mixture until well combined.
6. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
7. Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
8. In a saucepan, whisk together the orange marmalade, orange juice, and cornstarch until smooth.
9. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
10. Remove the saucepan from the heat and whisk in the melted butter until smooth.
11. Pour the orange filling into the cooled crust and spread it evenly.
12. Bake the tart for 10-15 minutes, or until the filling is set.
13. Let the tart cool completely before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 250
- Fat: 17g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or any other nut flour.
- Orange marmalade can be substituted with any other fruit jam or jelly.
Variations:
- Lemon Macaroon Tart: Substitute lemon marmalade and lemon juice for the orange marmalade and orange juice.
- Chocolate Macaroon Tart: Add 1/4 cup cocoa powder to the coconut mixture and substitute chocolate spread for the orange marmalade.
Tips and Tricks:
- Make sure to press the coconut mixture firmly into the tart pan to prevent it from falling apart.
- Use a spatula to spread the orange filling evenly over the crust.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
Storage Instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Dust the tart with powdered sugar before serving.
- Top the tart with whipped cream or fresh fruit.
Garnishes:
- Fresh mint leaves
- Orange zest
Pairings:
- Hot tea or coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the crust is too crumbly, add more egg whites to the coconut mixture.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to use pasteurized egg whites to prevent the risk of salmonella.
Food History:
- Macaroons originated in Italy in the 9th century and were made with almond paste.
- The first recorded recipe for coconut macaroons was in a French cookbook in 1651.
Flavor Profiles:
- Sweet
- Nutty
- Citrusy
Serving Suggestions:
- Serve the tart as a dessert or a sweet snack.
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