Monday, 30 May 2016



Macaroons are said to be a rage of the 21st Century  and seems to be "The Gift" to present as a party favour. 

The word and origins of this recipe is definitely Italian but was taken to popularity by the French; living as asylum seekers in Italian Monasteries and Churches in the 1780's during the French Revolution.  (Although it seems there is a mention of the Macaroon even earlier than this time period.)

Here there are biscuit size denser macaroons to enjoy.

Macaroons with chocolate ganache drizzle

4 large egg whites at room temperature

1 cup fine sugar
1/4 tsp salt
1 cup ground almond or almond flour
1/4 cup finely desiccated coconut

Beat the egg whites adding the sugar with the salt in a gentle stream until soft peaks are formed. Do not over beat or dry them out. It should be glossy and shiny.

With a large metal spoon  gently fold in the almond powder in 4 batches and then the coconut.

Fill the piping bag and pipe the macaroons on a baking sheet lines with parchment. 

Bake in a preheated oven of 325F/ 170C for 30-40 minutes. They will be soft but should have a crisp dry look on the outside. Remove and cool.  Allow to cool completely before dipping them into chocolate.

Chocolate Ganache 

In a pan melt 125 gm /4 oz dark chocolate or your favourite  plain chocolate over another pan of hot water; double boiler. DO NOT try to mix the chocolate until it is completely melted. 
Add a tsp of either corn syrup or cream or butter
1/2 tsp vanilla or rum or cognac

Once all of it is melted, remove from the heat, gently mix it with a spoon but only till it all comes together.The more you turn it the faster it will ''freeze'' up!!

The chocolate will harden very quickly so work fast dipping the Macaroons in one at a time.
Alternately drizzle the chocolate all over the Macaroons while the sit on the baking sheet cooled and ready to eat. Allow the chocolate to harden and then store. You can simply use a  slightly pointed metal tablespoon to drizzle the chocolate all over.


Egg whites must be at room temperature to beat well.
The bowl, beaters and all utensils must be pristine and dry.
The egg white must not have a speck of egg yolk in it.

The sugar must be fine, the almond crushed to a powder and the coconut also fairly small. 

Peeled almond powder is the better alternate to the one with almonds with the skin on. But either one will work.

Use the desiccated coconut that is almost powder like. Alternately freeze the bag of coconut and then grind it before use. This will avoid the oils to ooze out which makes it difficult to grind. The little ice crystals that form when frozen helps grind it beautifully. You can exchange the ratio of coconut with almond powder to enhance the taste of coconut if you wish.

Try to keep the size of each Macaroon the same to allow it to bake evenly.

Store them in an airtight container to keep them fresh.

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