Tuesday, February 2, 2021

Coconut Macaroons

        说起马卡龙,大家想到的大多是那种蓬松可爱彩色鲜艳抓人眼球的法国夹心饼干,英文是Macaron。可是,多了一个 “o“ 的 Macaroon 也叫马卡龙。Macaron 多是杏仁味,因为用的是杏仁粉(Almond Flour),Macaroon 大多是椰子味的,马卡龙椰丝球就是我多年来的最爱。


        外面买的太甜,自己做的感觉更可口一些。我在下面这个食谱基础上减了很多糖分:

https://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe3-1916155

  • 14 ounces sweetened shredded coconut (可置换一部分为 unsweetened shredded coconut)
  • 14 ounces sweetened condensed milk (可置换一部分为 unsweetened condensed milk,我这次用了一半甜炼乳,一半原味酸奶和牛奶的混合物)
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites (or 3 medium egg whites), at room temperature
  • 1/4 teaspoon kosher salt
  • several drops of lemon extract

操作也很简单,只要蛋白打发没问题,基本不会有问题。手持的电动打蛋器就可以搞定。
  • Preheat the oven to 325 degrees F. 
  • Combine the coconut, condensed milk, and vanilla in a large bowl. 
  • Whip the egg whites, salt and lemon extract on high speed until they make medium-firm peaks. 
  • Carefully fold the egg whites into the coconut mixture. 
  • Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. 
  • Bake for 25 to 30 minutes, until golden brown. 
  • Cool and serve.

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