John Myers
Ingredients for 1 servings:
- 4 egg whites (weigh)
- 150 g desiccated coconut or ground hazelnuts
- 150 g powdered sugar
- Almond(s) (for garnishing)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
simple recipe for macaroons
The weights for coconut (nuts) and powdered sugar are approximate. Weigh the egg whites and then take the same amount each of coconut (nuts) and powdered sugar. Beat the egg whites until stiff peaks form. Slowly fold in the coconut and powdered sugar until a sticky mass forms that no longer runs. Place the wafers on a baking sheet, scoop out small mounds with a spoon, and place them on top. Finally, place a whole almond in the center. Bake at 170°C until the macaroons are lightly browned in places. While still warm—but not steaming—place them in a tightly sealed bowl and seal. Two egg whites are enough for one baking sheet. For hazelnut macaroons, simply use ground hazelnuts instead of coconut. A little tip: Buy whole hazelnuts and chop them yourself in a food processor; they’ll be juicier. If necessary, briefly toast them in a pan without oil.
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