This Christmas, my dad taught me to make Macroons. They're surprisingly simple and quick to prepare and require very little practice. Here's the recipe.
Ingredients:
- 250gm powdered sugar
- 125gm broken cashew nuts
- 1tsp baking powder
- white of one egg (and perhaps a tad more)
- 1tsp vanilla essence
10 step procedure:
- Mix the sugar and baking powder, and pass through a strainer to get rid of lumps. Break all lumps into powder. It has to be really powdery. Strain twice.
- Pour into a bowl, add vanilla essence, and the white of one egg.
- Mix the egg and sugar into a single mass, thick, but flowing.
- If the mixture is too dry, add one more teaspoon of egg white.
- Add cashew nuts, mix again.
- Take a baking dish, place butter paper on the base, and sprinkle powder sugar to cover it completely
- Drop 1tsp blobs at equal intervals on the butter paper, leaving space for expansion.
- Put into a preheated oven at 165°C (330°F) for 5-7 minutes until it starts to turn brown.
- Take the dish out, turn it around, and put it back in for another 5-7 minutes.
- Take dish out, cool, and remove macroons from the butter paper, ready to eat.
Also known as Macaroons.
Other macroon recipes:
Coconut MacroonsCoconut Macroons
Almond Macroons
Update:
I did try coconut macroons, but my attempt flopped. Dad tried it while I was away, and his came out really well. Here's his recipe:
Ingredients:
- 1 cup powdered sugar
- 1 cup self raising flour
- 1 grated coconut (not dessicated) - should not be moist
- one egg
- 1tsp vanilla essence
- nuts or raisins if desired
10 step procedure:
- Mix the sugar and self raising flour, and pass through a strainer to get rid of lumps. Break all lumps into powder. It has to be really powdery. Strain twice.
- Pour into a bowl, add vanilla essence
- Beat up the egg thoroughly, and add it to the mixture.
- Mix all egg and sugar is a single mass, thick, but flowing.
- Add coconut, mix lightly (the coconut will leak moisture if you get too rough)
- Add nuts and raisins if desired
- Take a baking dish, place butter paper on the base, and sprinkle powder sugar to cover it completely
- Drop 1tsp blobs at equal intervals on the butter paper, leaving space for expansion.
- Put into a preheated oven at 130°C (265°F) for 20 minutes until it starts to turn brown.
- Take dish out, cool, and remove macroons from the butter paper, ready to eat.
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