OLD-FASHIONED CHEWY MACAROONS
Steps:
- 1. Line 2 cookie sheets with parchment paper. Preheat your ovens to 375oF. 2.In the bowl of a standing mixer fitted with the paddle attachment, beat together the almond paste and half the granulated sugar on low speed for about 3 or 4 minutes, until the almond paste is reduced to fine crumbs. Add the remaining 3/8 cup sugar, the confectioners' sugar, the cake flour, and the salt and continue to beat another 2-3 minutes. 3. Whisk the egg whites slightly to make them break up, then with the mixer still on low speed, beat in about a quarter of them. As soon as the first quantity of egg white is absorbed, add more, and continue until all the egg white has been added and the macaroon paste is smooth and sticking to the bottom of the bowl. But the second it reaches that state, turn off the mixer. If beaten for too long, the macaroons will puff and sink in the oven. 4. Because the macaroon paste is firm and difficult to pipe, only put a little at a time into a pastry bag fitted with a 1/2-inch plain tube (Ateco #806). Pipe out 1-inch spheres onto the prepared pans and continue to add macaroon paste to the bag until all the cookies have been piped. 5. Fold a clean flat-weave kitchen towel the long way into a strip about 2 inches wide. Fill a small bowl with water. Wet the cloth and wring it out only slightly, so that some water is still dripping. Hold one end of the strip in each hand and drop the wet cloth onto the piped macaroons to flatten and moisten them. Repeat until all the macaroons have been moistened. 6. Sprinkle the moistened surfaces with granulated sugar and bake them immediately. 7. Bake the macaroons for about 12 minutes, or until they are golden and firm on the outside, but still soft within. 8. Cool the macaroons on the pans on racks. 9. Store the macaroons between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.
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Wang Li
[email protected]These macaroons are just okay. They're not as chewy as I would have liked and the coconut flavor is a bit too strong for my taste.
AKAR gamer
[email protected]I'm not sure what I did wrong, but my macaroons turned out flat and dry. I'm going to try again with a different recipe.
Saju_Tiktok_ Official (Video_Create)
[email protected]These macaroons are a great way to use up leftover egg whites. They're also a fun and easy project to do with kids.
Yassin Waleed
[email protected]I've tried a lot of macaroon recipes, but this one is by far the best. The macaroons are always perfect and they're so easy to make.
kibirige abu
[email protected]These macaroons are the perfect combination of chewy and crunchy. I love the toasted coconut on top.
Rana Ranx
[email protected]These macaroons are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they always impress my guests.
Khozibai Altinbek
[email protected]I love the chewy texture of these macaroons. They're perfect for a sweet treat.
Christian Murray
[email protected]These macaroons are a great make-ahead dessert. I made them a day ahead and they were still fresh and delicious.
Tulonga Kayili
[email protected]I'm not a huge fan of coconut, but these macaroons were surprisingly good. They were light and airy, with just the right amount of sweetness.
Vicky Smith
[email protected]These macaroons are so easy to make and they taste like they came from a bakery.
Solimar Rodrigez
[email protected]I followed the recipe exactly and the macaroons came out beautifully. They were a little more chewy than I expected, but still delicious.
Deshi Boyes
[email protected]These macaroons are amazing! The texture is perfect and the coconut flavor is just right.
Sahil Albaloshi
[email protected]I've made these macaroons several times now, and they're always a hit. They're so easy to make and they always turn out great.
Mohamed Elsayed
[email protected]These macaroons turned out perfectly! They were chewy and delicious, with a lovely coconut flavor.