Ingredients with Measurements:
- 1 cup of grated coconut
- 1 cup of raspadura (unrefined cane sugar)
- 3 egg whites
- 1/4 teaspoon of salt
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk the egg whites and salt until stiff peaks form.
3. Gradually add the raspadura while continuing to whisk until well combined.
4. Fold in the grated coconut until evenly mixed.
5. Line a baking sheet with parchment paper.
6. Using a spoon or cookie scoop, drop the mixture onto the parchment paper, leaving about 1 inch of space between each macaroon.
7. Bake for 15-20 minutes, or until the macaroons are golden brown.
8. Remove from the oven and allow to cool on the baking sheet for 5 minutes.
9. Transfer the macaroons to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
Makes approximately 12 macaroons
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 19g
Protein: 2g
Sodium: 60mg
Sugar: 16g
Substitutions for ingredients:
- Raspadura can be substituted with brown sugar or coconut sugar.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add 1/2 teaspoon of vanilla extract for extra flavor.
- Mix in 1/4 cup of chopped nuts, such as almonds or pecans.
- Drizzle melted chocolate over the cooled macaroons for a decadent treat.
Tips and tricks:
- Make sure the egg whites are at room temperature before whisking.
- Use a silicone spatula to fold in the grated coconut to avoid deflating the egg whites.
- If the mixture is too runny, add more grated coconut until it thickens.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the macaroons in a preheated 350°F oven for 5 minutes.
Presentation ideas:
Arrange the macaroons on a decorative platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle shredded coconut or chopped nuts over the macaroons for added texture and flavor.
Pairings:
Serve the macaroons with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
These macaroons are perfect on their own, but can also be served with fresh fruit or a scoop of ice cream for a dessert.
Troubleshooting advice:
- If the macaroons are too dry, add more egg whites to the mixture.
- If the macaroons are too wet, add more grated coconut to the mixture.
- If the macaroons are not holding their shape, make sure the egg whites are whisked to stiff peaks before adding the raspadura.
Food safety advice:
Make sure to use fresh, clean ingredients and wash your hands before handling food.
Food history:
Macaroons originated in Italy and were brought to France in the 16th century. They were traditionally made with almond flour and sugar, but have since evolved to include a variety of flavors and ingredients.
Flavor profiles:
These macaroons have a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve these macaroons as a sweet snack or dessert.
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