Macaron’s elegant French pastry-meringue firmly conquered the hearts of lovers of bright and delicate desserts. But, this treat has there is an English brother – Macaroon (Macaroon), absolutely not on him similar. And although both desserts came from macaroons, the taste, their texture and appearance are very different. Macaroons cook from coconut flakes with the addition of egg whites and sugar. Such the cake is crispy on the outside and moist inside, very sweet and chewing nicely. In America, this is one of the most popular. gluten-free desserts. Share with friends: 
Time: one hour. 10 min. Difficulty: Easy Quantity: 24 Coconut cakes The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Macaroons
- 3 large egg whites
- 400 gr. sweet coconut flakes
- 1/3 Art. Sahara
- 1 tbsp. l corn starch
- 1 tsp vanilla extract
- Shallow salt
- 170 gr dark chocolate, coarsely chopped
- 1 tbsp. l (15 gr.) Butter
Pineapple topping
- 2 tbsp. pieces of fresh pineapple (approximately 350 g.)
- 1/4 Art. Sahara
- 2 tbsp. l freshly squeezed lemon juice (from 1 lemon)
Recipes with similar ingredients: Pineapple, Coconut, lemon juice, bitter chocolate, eggs, starch
Recipe preparation:
- Pineapple filling: Pineapple in a food processor in mashed potatoes, pour it into a medium pan with sugar and 1/4 tbsp. water. Put on a moderate to low heat and bring to a low boil. To mix the mass, use a silicone spatula, cook 18-20 minutes until the mixture thickens and gets a very consistency thick jam. Remove from heat and stir in lemon juice. Leave in pan to cool completely. The filling can be prepared in advance and keep in the refrigerator for up to 2 days. Output: 1/2 tbsp.
- Place the grate in the middle of the oven, preheat the oven up to 175 ° C. Cover the pan with parchment and sprinkle it lightly culinary spray.
- Macaroons: whisk egg whites in a large bowl before the formation of foam. Stir in another large bowl with your hands coconut flakes with sugar, corn starch, vanilla extract and 1/4 tsp salt. Pour the resulting mixture to the eggs squirrels and combine everything manually; the mass should adhere well when compression.
- Divide the resulting mixture into 24 servings (each approximately 1 Art. l with a slide) and roll a smooth ball from each of them (to make it easier to roll the balls, moisten your hands with water). Take the ball in the palm of your hand and make a small finger in it deepening in the center. If in the process the edges of the cake are slightly cracked, – press them back.
- Put on a prepared baking sheet at a distance of about 2.5 cm apart from each other. Bake for 20-24 minutes. before receiving golden brown, turn if necessary baking tray for even baking. Leave on baking sheets until complete cooling.
- Place the baking rack on a baking sheet. In a small cup mix chocolate with butter and microwave in 30 sec .; mix. Repeat until chocolate will melt and become smooth. Dip each cake in chocolate drowning it in the glaze to about half. To make macaroons it’s easier to get it out of chocolate – use a fork.
- Put on a special grill and leave at room temperature for about 20 minutes, until the chocolate hardens and will become hard.
- Fill each cake with approximately 1 tsp. pineapple toppings. Store no more than 3 days in the refrigerator in a tightly closed container.
