Macaroons are basically and originally made from almond meal. Gone through the many articles related to macaroons, decided to bake some with coconut ones. They are a sort of gooey textured in centre but little chewy externally.

You can bake them in liners or independently on parchment paper. I like to get more part of my macaroons to be little chewy and gooey beneath.


Lets come to the recipe☺️. It yields 10-11 big sized macaroons.RECIPE FOLLOWS:INGREDIENTS:2 egg whites100 gms sugar125 gms dessicated coconut1 tsp soda bicarbonate 1 tsp vanilla extract 1 tsp lemon juiceFew cherries to garnishFOR EGGLESS:Remove egg whites and replace them with 3/4 cup of curd. Total quantity of soda bicarbonate will be 1+1/2 tsp.METHOD:<<
gt;Preheat oven at 150 degree celcius for 8-10 minutes. Line a square tin of 30 ” with a parchment paper. <<<
e a bowl with 2 egg whites. Mix at speed 2 until frothy. (For eggless, just mix the curd till smooth)<<
soda bicarbonate. Whisk till hard peaks are formed at the maximum speed.<<
ref=””> Add sugar in 3 batches till it is stiff and glossy.<<
lemon juice and vanilla essence. Mix well.<<
dessicated coconut. Mix till incorporated.<<
ref=””> Scoop with rounded mould on parchment paper. I used ice-cream scoop. Bake at 150 degree celcius for 20 – 25 minutes. Do the skewer test to check if it’s done. If the skewer comes out clean, it’s done. Cool on the wire rack. Garnish with cherries when hot. Just cut one cherry in 3 slices and press with it a little on the middle of macaroons.<<<
oy these in evening snacks or on trips or just have it without any reason

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