John Myers
Contents
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Ingredients
Coconut and almond macaroons:
- 3 Egg Whites
- 230 g Sugar
- 100 g Desiccated coconut
- 100 g Ground almonds
- 1 Egg yolk
- 1 tbsp Milk
- 100 g Dark couverture chocolate
Hazelnut macrons:
- 2 Egg Whites
- 0,75 tsp Lemon juice
- 150 g Icing sugar made from cane sugar
- 200 g Ground hazelnuts
- 0,25 tsp Cinnamon
- 33 Piece .. Hazelnuts whole f.d. Decoration approx.
Instructions
Coconut and almond macaroons:
- Put the egg white, sugar and coconut flakes in a heatproof bowl, mix everything well and place the bowl in a hot water bath. Then stir the mixture with a rubber spatula, smooth it out, stir, smooth it out ... until it is creamy and shiny and the sugar has completely dissolved. Then fold in the grated almonds and stir for another 1 - 2 minutes. Then spread the warm mass on a mat for 10 minutes to cool down, then fill it into a piping bag with an approx. 6 - 8 mm hole and place in the refrigerator until the oven has heated up.
- Preheat the oven to 160 ° O / bottom heat. Line a tray with baking paper or foil, sprinkle 3 - 3.5 cm dots on it with a little space between them and brush them with the egg yolk whisked with the milk. For me, the sheet was enough for 24 pieces. They diverge a little when baking. The baking time on the 2nd rail from the bottom is 15 - 20 minutes.
- After baking, pull the baking paper or foil from the tray onto a grid and let the macaroons cool down completely.
- While doing this, dissolve the couverture over the water bath, remove the cooled macaroons from the paper, dip halfway into the couverture and place on a smooth surface to harden.
- The number of people mentioned above relates to a serving of 24 pieces.
Hazelnut macrons:
- Grind the brown cane sugar into powdered sugar in a chopper. Beat the egg whites until stiff. When it starts to set, gradually sift in the powdered sugar, sprinkle in the cinnamon and continue beating on the highest setting. This until the egg white shines and high peaks stop when you pull out the stirring hook. Then fold in the grated hazelnuts and pour the mixture into a piping bag with a hole of about 6 - 8 mm.
- Line a tray with parchment paper or foil, sprinkle about 33 dots on it and place a hazelnut on each one. They diverge a little when baking. If you have more time to bake, you can also spread it over 2 trays. I used one for lack of time and so some macaroons "grew together slightly" during baking. After cooling, they could be separated without any problems.
- The baking time on the 2nd rail from the bottom (possibly per tray) is 15 - 20 minutes. They should not brown. These macaroons also have to be completely cold before they can be removed from the paper.
- The above-mentioned number of people refers to a portion of approx. 33 pieces.
