Tuesday, November 5, 2013

easy coconut macaroon recipe chewy

The macarons are delicious and fine pastries, lovely to look at and a pleasure for the palate, made ​​from a mixture of egg whites, almond flour and sugar. There are many colors and with different varieties of soft fillings, from the most simple and classic, such as chocolate, coffee and raspberry to the most elaborate and sophisticated as those with rose and lychee, red fruit to tea, or even foie gras. The macarons are considered the symbol of French pastry sweets, the Favorites by Queen Marie Antoinette, although it is said that the origin of these famous pastries should be attributed to the Italian chefs led by Catherine de Medici in Paris on the occasion of his marriage to the Duke of Orléans.

For a long time it has been regarded as a sweet elite food consumed in the most high-ranking Parisian salons, and returned to prominence in Paris in the early nineteenth century and brought to fame by some of the most celebrated names in French pastries, such as La Durée, Le Nôtre and Hermé.

Macaron Recipe

4 eggs
1 cup almond flour
1 cup icing sugar
4 tbsp caster sugar
Food colouring powder
Cocoa powder


Sift the almond flour and icing sugar and set aside.

Using either a mixer beat 2 egg whites until frothy. Add one-fifth of the sugar while beating.

Heat a pot on the stove with 2 cups of water and the caster sugar for 30 seconds.

Pour the syrup into the bowl along with the egg whites. Continue to beat until the mixture is cool. It should be shiny and firm.

Add the sifted almond and icing sugar, as well as the egg whites of the rest 2 eggs and food colouring.

Gently fold the mixture using a spatula.

Use 1 sheet of baking paper.Dust cocoa powder to decorate your shells. Let them stand for 2 hours.

Pre-heat oven to 150 degrees celsius. Put the tray into the oven and leave them for 25 minutes.

Once they've cooled down, put them in an air tight container and freeze them.