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Yields:
20 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
15 Mins
Total Time:
45 Mins
Hello Foodies,
This week recipe is about the Macaroons and not to be confused with the Macarons. Many people get confused between those two. The Macaroons in france is also called the ” Congolais” it is a delicate biscuit made of coconut and not the like the famous Macaron, made of almond meal.
This is a classic biscuit that can be made quickly and easily. it is super tasty and only uses few ingredients. You do not need to have a mega understanding and set of skills to make this biscuit.
lets get in the kitchen and get baking
Bon Appetit
Frenchy.
Ingredients
Adjust Servings
Instructions
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I hope this will clarify once and for all the dilema you may have in your life about the macaron and the macaroon ahahahahahah
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As usual measure all ingredients with a digital scale as they are very accurate. Here i am using a bench top mixer and i have double this recipe. You can double it or triple it easily without any concern. I have pre heated my oven at 160 C in fan forced setting. Place your egg white in the mixing bowl.
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Whisk at high speed. Measure half of your sugar to go into the egg white and the other half to mix with the egg yolks.
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When you start to see the egg white rising and traces of the whisk in the egg whites, start to had progressively your sugar as per a meringue. I personally add a third of the sugar to the egg white and wait 30 seconds then another third, wait 30 seconds then the last. Once done keep it aside.
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Add the other half of sugar to the yolks.
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Mix the yolks and sugar together until a little paler.
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Add a third of the meringue to the yolks and fold in.
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Fold in the meringue making sure there is no lumps of sugary yolks.
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Then add a third of the dessicated coconut and fold in.
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alternate and repeat the folding process with the meringue.
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Then the rest of the coconut untill it is all combined
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Once done, prepare a tray with baking paper or a silicon mat. Shape little rock of coconut mixture or balls by hands.
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place them on a tray, leaving a little space between them for an even cooking and air flow.
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Bake them at 160 c fanforced oven for 12 to 15 minutes or until golden brown.
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Once baked, let them cool down on the tray for 15 minutes.
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Meanwhile melt your chocolate over Bain-Marie or microwave.
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Dip the bottom or feet of youyour macaroon into the chocolate, trim the excess and place it onto a piece of baking paper and let them set.
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Voila, Bon appetit
