Monday, August 22, 2011

coconut macaroons. . . . . .

two eggs whites (at room temperature)
1/2 cup of caster sugar
2 tablespoons of cornflour
1/4 teaspoon of almond essence
zested and diced rind of a medium lemon

1 1/2 cups of desiccated coconut

pre-heat oven at fan forced 125oC
(130oC non-fan forced)
place eggs whites in a clean and dry mixer bowl
blend at high speed until whites become fluffy and peak
with mixer still at warp speed
slowly add caster sugar
continue mixing until sugar is dissolved in whites
drop speed of mixer and add cornflour slowly
add almond essence and lemon zest
take bowl off mixer
hand mix with a large dry spatula the coconut

scoop rounded teaspoon quantities onto a baking tray
I use baking paper for macaroons
so as not to have a greasy residue on the biscuit base

bake for about 10 - 15 minutes
allow to sit on the tray for five minutes
then transfer to a cooling tray

do not allow to brown (if you can help it)
macaroons will fluff up and dry rather then bake
if you prefer softer chewy centres cook for only 10 minutes

costing of home made macaroons

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