My interest in Macaroons is not only because of my sweet tooth; but my maternal connection to the Pearl City of India – Thoothukudi, which is famous for its cashew-nut macaroon biscuits. The macaroons of Thoothukudi and its relation to macaron and maringue have been discussed in dosaikal previously. That post was based on a Bakery Visit and learning the process of making macaroons in bulk. Recently, I had this wonderful opportunity to learn the process of making French Macaroons, from a Sous Chef. The Hotel that offers wonderful coconut macaroons to its guests in their Dinner Buffet or Breakfasts/Brunches allowed us to peep into their baking counter. That turned out to be a great workshop on my favourite Macaroons.
What else do I know best, than sharing the episode with my friends through this channel… I chose to do it as a pictoral tour.. come along!
The ingredients – as written on the white board for easy reference
- egg whites – 400 gms
- breakfast sugar – 1 kg
- coconut powder – 600 gms
- icing sugar – 300 gms
in display
the machine
Making Macaroons
1. Beat egg whites
2. Add breakfast sugar – which is supposed to render a sticky texture to the mixture unlike normal granulated sugar. The chef mentioned, the stores sell ‘breakfast sugar‘ which is not the same as normal sugar.
3. When the mixture reaches soft peak consistency,
mix coconut powder and icing sugar
4. Gently fold the coconut powder-icing sugar into the beaten egg whites with hands
5. Remove the mixture into a bowl
6. Drop slowly into piping bags
7. Pipe into beautiful macaroons on a silicon baking sheet
8. Macaroons made by my little chef
9. Bake at 180 degrees centigrade for 15 to 20 minutes
10. Coconut Macaroons are ready. You could serve these as cream filled double macaroons too.
Those macaroons by my little one made my day…truly awesome.
Dosaikal 