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Combine 1 egg white and 80 grams (3 oz) of sugar in a bowl, set over simmering water
and heat, whisking constantly, until the mixture reaches 60 °C (140 °F)
Mix into 100 grams (3.5 oz) of shredded coconut and 10 grams (2 teaspoons) of vanilla sugar.
You can use an ice cream scoop (#100) to portion the batter into 3 cm (1.2 inch) in diameter
macaroons. Pressing each scoop lightly, place the macaroons on to a sheet pan lined with
parchment paper. Let the macaroons air dry at room temperature for one hour before baking.
Bake at 190 °C (375 °F ), until light golden brown, 10-12 minutes. Let
cool on the pans. If desired, melt some chocolate in a bowl
oven simmering water or in the microwave. Dip the macaroons in the melted chocolate
and let harden on parchment paper. Please visit our website videoculinary.com