Despite the similarities, the names of macaroons are significantly different from famous French pasta in composition, shape and method cooking. Unlike pasta, the preparation of which requires skills, macaroons are quite simple and consist most often, especially in American made from coconut. Although outwardly they are not so exquisite, they taste just as good with their a highlight. Coconut flakes whipped with protein and sugar powder and baked in small balls or slides. Simply find for those interested in delicious gluten-free pastries.
Recipe author – Wayne Harley Brachman – pastry chef and culinary writer
Time: 40 мин. Complexity: Easy Quantity: 24pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. unsweetened coconut
- Protein 2 eggs
- 0.5 tsp coconut extract
- 1 tbsp. powdered sugar
- 60 gr dark chocolate
Recipes with similar ingredients: coconut flakes, eggs, coconut extract, icing sugar, dark chocolate
Recipe preparation:
- Preheat the oven to 175 ° C. Mix coconut in a bowl shavings, egg whites and coconut extract. Whipping with a mixer on low speed, add powdered sugar into the mixture. Form balls and place them on a non-stick baking sheet or covered with parchment paper. Bake for 15 minutes, until the balls are browned outside. Cool. Melt the chocolate in double boiler. Sprinkle the macaroons with chocolate using a slotted spoon.
