The SHOCKING SECRET to French macarons
The secret to perfect macarons is to STOP TRYING TO MAKE THEM PERFECT!!! Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
***RECIPE, MAKES 10 LARGE MACARONS***
2 egg whites
1/2 cup (100g) granulated sugar
3/4 cup (70g) almond flour
3/4 cup (90g) powdered sugar
1/4 cup (30g) cocoa powder
salt
cream and chocolate for the ganache (very small quantities)
Beat the egg whites until fluffy, then beat in the granulated sugar until the mixture is glossy and you get floppy peaks. Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt. Fold the dry ingredients into the eggs until you get a mousse-like consistency.
Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops. Let them sit and dry for a half hour. Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes. Cool completely before filling.
To make the ganache, combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume. Microwave until just bubbling, let it sit for a minute, then stir until smooth. Cool the ganache down to get it to a spreadable consistency.
The Best Coconut Macaroons Recipe | Gluten free Coconut Cookies Recipe
Hi everyone,
Thank You for watching!
This is one of the simplest, healthy and most quick & easy coconut macaroons recipe to make at home.
only need a few ingredients!
Those homemade coconut macaroons are Soft and chewy on the inside, crisp and golden on the outside.
You can dip those Coconut macaroons in chocolate, or drizzle the chocolate over it.
Enjoy.
???? if you like coconut cookies recipe please give me a like ????, subscribe, leave a comment, share will help my channel to grow, thank you for your support.
COCONUT MACAROONS RECIPE (recette rocher coco):
04 -- Large egg whites, room temperature
110g -- Sugar
1 tsp -- Vanilla extract
1 tbsp -- Coconut oil (or melted butter)
200g -- unsweetened shredded coconut
1 tbsp -- Coconut flour (or all-purpose flour for non gluten free)
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How To Make Chocolate Coconut Macaroons | Chocoroons Recipe Chocolate Macaroons | Mortar and Pastry
How To Make Chocolate Coconut Macaroons | Chocoroons Recipe | Chocolate Macaroons
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Ingredients:
2 ½ cups desiccated coconut
¼ cup cocoa powder, unsweetened
2 large eggs
½ cup sugar
¼ tsp salt
½ tsp vanilla
2 tbsp melted butter
100g dark chocolate, melted (for dipping half of the macaroons)
Bake in a preheated oven at 180C for 12-15 minutes and cool completely then dip halfway in melted dark chocolate (makes 18pcs)
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Butter Coconut Macaroons Recipe | BAKING SIMPOL
Looking for a quick and easy bake? Try this recipe today!
Just like eating a soft cookie, this #simpol BUTTER COCONUT MACAROONS recipe will give you a rich chewy snack that people of all ages will enjoy! Try mo 'to i-bake today!
Ingredients:
SET A
• 3/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 whole eggs
• 1 can condensed milk (396ml)
• 1 tsp. salt
SET B
• 2 cups desiccated coconut
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Coconut Macaroons
These coconut macaroons are extremely easy to make and they're also gluten free. With just 5 ingredients (well 6 if you count the chocolate), they're definitely a no fuss summer treat that you'll enjoy. Crispy skin, gooey creamy dense inside, super yum!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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French Chocolate Macarons Recipe
French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache.They taste absolutely divine, pretty easy to make and they are perfect for Christmas table or as holiday gifts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 sandwiched macarons
Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar
Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bitter sweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional
1. Preheat oven to 350ºF (180ºC).
2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.
4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.
7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.
10. Spread a bit of batter on the inside of the macarons then sandwich them together.
11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.
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