What the difference between a regular macaroon and a french macaroon?!
What the difference between a regular macaroon and a french macaroon?
french macaroons like the ones from laduree
im just asking because when i type in macaroons in google images i get both of them im just a little confused
thanks in advanced
Answers:
Exact recipe for the French macaroon.
MACAROONS
Macarons are a good choice ; they are lovely little cookies.
Here is the basic recipe for 4 to 6 persons :
Ingredients : 225 gr [1/2 lb] ground almonds / 225 gr [1/2 lb] sugar /
4 egg whites.
Then you have to chose your flavor :
- for coffee flavor = 1 tspoon coffe extract
- for vanilla flavor = 1 tspoon vanilla essence
- for fruit / berry flavour = 1 tspoon fruit / berry extract…
- one original version : 1 tspoon rum or fortified wine
-Mix the sugar and ground almonds.
- Whisk the egg whites until stiff and frothy
- Gently incorporate the egg whites to the preparation, then add the
flavour extract.
- On a buttered baking tray, display small balls of paste, sizing as a
small walnut.
- Bake in preheated oven at 170°C / 325°F for 15 minutes ; take the
tray out and let cool down.
Macarons can be eaten this way or filled. If you wish to fill them,
prepare the filling while they are cooling down.
- for fruit / berry ones, I suggest to simply spread a little marmelade
or jelly.
- for coffee or chocolate ones, I suggest to prepare a "ganache"
(sort of cream) ; in this case, simply boil 3 Tbspoons double cream
with some flavouring (1 oz plain black chocolate, 1 tspoon coffee
extract, etc….) ; just taste your cream and adjust flavouring….
Whatever your chosed flovour(s), sandwich 2 macarons together
with their fillings.
Easy Coconut Macaroons Recipe
Ingredients
3 large egg whites
1/2 teaspoon vanilla or almond extract (optional)
1 1/2 cup powdered sugar
1 1/2 cups sweetened flaked coconut (or more as needed)
Directions
Let the eggs sit on the counter for about an hour before separating. Prepare a baking sheet by greasing it very well. Preheat the oven to 350 degrees.
1. Place the egg whites in a medium bowl and starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and then high. Beat until the foam forms stiff, glossy peaks. Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts until just combined. Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds. The batter should be of a consistency that a spoonful will stand as a mound 3/4-inch high on the pan. If the batter is too thin and tries to run, add more coconut. If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small- to medium-sized cookies, 18 minutes for larger cookies, or until the cookies are a light brown color.
5. Immediately remove the cookies with a thin metal spatula by slipping the edge of the spatula under the edge of the cookie and sawing back and forth. Cool on wire racks.