Macaroons

Macaroons

Makes 2 dozen

Source:Cook’s Illustrated 10/96

These are wonderfully chewy and light, as well as easy to make.  Make either the Almond or Coconut version, depending on your preferences. Note also the Fudge-AlmondLemon-Almond Macaroons, and Macaroon Buttons variations below.

2 dozen 2" [5 cm] cookies

Almond Macaroons

3

cups

blanched slivered almonds

12

ounces

340

grams

3

large

egg whites

 

 

100

ml

1

cups

sugar (caster)

10.5

ounces

300

grams

1

tsp

almond extract (essence)

 

 

5

ml

Coconut Macaroons

14

oz

sweetened flaked coconut  

 

 

400

grams

3

large

egg whites

 

 

100

ml

1

cups

sugar (caster)

10.5

ounces

300

grams

tsp

almond extract (essence)

 

 

2.5

ml

Preheat oven to 325F [170C].
Line 2 large cookie sheets with Parchment paper.

Turn almonds into food processor fitted with metal chopping blade; process 1 minute.
Add sugar; process 15 seconds longer.
Add whites and extract; process until paste wads around blade.

For coconut, process 1 minute - should look like slush.
Scrape sides and corners of work bowl with spatula; process until stiff but cohesive,
malleable paste forms. About 5 seconds.
If mixture is dry or crumbly, turn machine back on and add water by drops until proper consistency is reached.

Allow scant 2 tablespoons of paste for each macaroon (use 1 "  [3 cm] scoop). Or pipe with " [2 cm] star tip.
Drop cookies on lined sheets, spacing 1”  [4 cm] apart.
Bake until golden brown, 20 to 25 minutes. (if over baked, they will dry out quickly when stored).
Cool completely on papers.
Store in airtight container for 4 days or freeze for up to 1 month.

Fudge-Almond Macaroons:

1

cups

blanched slivered almonds

6

ounces

170

grams

3

large

egg whites

 

 

100

ml

1

cups

sugar (caster)

10.5

ounces

300

grams

1

cup

Dutch process cocoa

3

ounces

85

grams

 

tsp

salt

 

 

1.2

ml

1

tsp

almond extract (essence)

 

 

5

ml

Follow directions above, adding cocoa & salt with the sugar.
These are done when they have cracked lightly across the top.

Lemon-Almond Macaroons:

Follow recipe for Almond Macaroons, making the paste without water.
Add 2 Tbs. grated lemon zest (2 large lemons) and process 10 seconds longer.

Macaroon Buttons:

Roll dough into 1 teaspoon-sized balls and arrange 1"  [2.5 cm] apart on baking sheet.
Bake until they look dry and have just begun to color, 10-12 minutes.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.