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A macaroon is a type of light, baked confection, described as meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian amaretti. The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning to bruise, used here in reference to the almond paste which is the principal ingredient. Most recipes call for egg whites (usually whipped to stiff peaks), almonds, coconut, or nuts. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.
4 - 6
72 grams of egg white
170 grams of icing sugar (or powdered sugar)
90 grams of grated almond
100 milliliters of whipped cream
100 grams of white chocolate
food coloring "red" or food coloring "green"
Prepare the ingredients.
Kotányi sponsors COOKLE.AT this year with many different spices and herbs.
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