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- Coconut Macaroons
Coconut Macaroons
Ingredients
Step by step process
Prepare the Mixture
- 1
For these coconut macaroons, first separate the egg whites from the yolks and pour them into a completely clean, grease-free bowl. Even a drop of fat will ruin the foam.
- 2
Whip the egg whites into a soft peak. The whisk should leave visible tracks, but the foam does not yet hold fully firm.
TIP:Use a clean, dry bowl and room-temperature egg whites. Beat slowly, then increase the speed until the foam is glossy and holds stiff peaks. Add the sugar gradually, ideal for pavlova, meringues, and light sponge cakes.
- 3
Gradually fold in the sugar and keep whipping until it dissolves and the mixture thickens into a glossy, smooth foam.
TIP:Add sugar gradually until the meringue is glossy and stiff. For better stability, whip at a medium-high speed and periodically check the stiffness of the peaks.
- 4
Finally, gently work in the shredded coconut with a wooden spoon so it coats evenly. The mixture should be thick and easy to shape.
Bake and Finish
- 5
Preheat the oven to 150 °C and line a tray with baking paper so nothing sticks.
- 6
Using two teaspoons, shape small mounds and place them on the tray a little apart, since they spread slightly while baking.
- 7
Bake for 18 to 20 minutes, until the tips turn golden and the bottoms hold firm. Keep the centers chewy so they do not dry out.
- 8
Let them firm up on the tray for a moment. Only then move them carefully to a wire rack to cool completely.
More tips:
Whip the egg whites in a grease-free bowl without a trace of yolk, or they will not form a firm foam.
Store them in a sealed container, they stay chewy for about five days.
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Topic: Czech Cuisine
