Wednesday, August 29, 2012

Overweight cupboard #2: (failed) macarons

Cookie-type macarons are a great way to use up any leftover egg white, as well as coco/hazel/whatever-nuts. The recipe from Betty Bossi says to dry the macarons overnight, but I guess that a couple of hours would be enough. My coconut macarons looked good until I left them too long in the oven, burnt burnt burnt. Things don't always turn out as planned in the kitchen, but at least you can always make another batch (and watch over it while it cooks!). Oh and of course, now find a purpose for the leftover egg yolks...

Leftovers used
- 1 egg white
- 60g grated coconut


Macarons - after a Betty Bossi recipe
3 egg whites
75 g of sugar (1)
75 g of sugar (2)
200 g of grated nuts/coconuts/almonds/hazelnuts/chocolate/...
The day before: Beat the egg whites very stiffly, add sugar (1) and beat again until the mixture shines. Carefully add sugar (2) then the grated nuts (or whatever). Line the baking tray with a baking sheet and form little mounds. Let dry overnight.
The next day, preheat the oven at 250°C and cook the macarons 5 minutes in the upper part of the oven.

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