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le mitron lorrain4.1/5
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Coconut Macaron For approximately 30 small pieces:
or 10 large coconut macarons
8.75 oz (250 gr) sugar
7 oz (200 gr) shredded coconut
5.25 oz (150 gr) egg whites
0.9 oz (25 gr) cornstarch (Corn flour)
Step-by-step directions
1 Mix the sugar, shredded coconut, and egg whites.
2 Heat to 185°F (85°C) over heat while stirring constantly or if you prefer in the microwave for approximately 3 minutes at 900 W thus normally it should be impossible for you to keep your finger in the mixture
3 Incorporate the cornstarch then mix well and let cool slightly.
4 Pipe using a pastry bag or by spoon as a default on parchment paper! Bake at 170/180° for 15 to 20 minutes let cool and enjoy this is a very simple recipe from my apprenticeship boss but how delicious it is.
Chef Patrick's Comment
Excellent recipe for macarons made "the old-fashioned way" that is to say with raw egg whites and not as nowadays with Italian meringue as you have seen I have reshaped your recipe a bit so that it is as readable as possible for the greatest number. One other small thing; pour a little water under your parchment paper when it comes out of the oven this will make it easier to remove..
You enjoyed this recipe of coconut macaron?
Discover other recipes of macarons, or browse the desserts category. This dish pairs well with Champagne and Clairette de Die.
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3. Tap Add at the top right.
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