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| macaroons |
A simple sweet needs only 3 ingrediants…This came out so gooey in the middle yet crispy outside…I thought of making a fresh cream filling for this…But was so lazy to do it..If you wish you could do that.Any way it tasted awesome with out any filling..So make this and let me know what you think..
Egg whites-from 4 large eggs
Powdered Sugar-200 gms / 1 cup
Vanilla-1 tsp
Method:
Preheat the oven to 180 degrees..Line a baking tray with foil and grease them lightly with some oil.
In a mixing bowl add the egg whites and start beating it..
Gradually add in the powdered sugar and beat it continuously..Once all the sugar has been added in beat it for 5-7 min untill the egg whites forms stiff peaks..
If you invert the bowl up your head it wont fall off from the bowl.
Mix in a tsp of vanilla essence and fold gently.
Take a spoonful of this mixture and place it in a foiled lined tray leaving some space between them because they will expand.
Place the tray in the preheated oven…Once the macroon go into the oven reduce the temparature to 160 degree and bake it for 40-45 min. Remove it and let it cool completely.
You could even sandwich two macroons with some whipped cream and enjoy.
Pictorial:
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| Grab your ingrediants (I thought of making whipped cream filling,but din make..So please Excuse me for the big box of fresh cream,you dont want that) |
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| Start beating eggs |
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| Till it gets little bit flluffy |
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| Add in powdered sugar |
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| Beat well.. |
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| til firm peaks form.. |
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| Add vanilla… |
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| Dollop on to a baking tray…Bake it till light golden.. |
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| ENJOY.. |
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Looks so delicious and crunchy…
Did you just said 3 ingredients??? Perfect!!My kind of recipe! Thanks for sharing!
I love this type of cookie! Yours look very delicious:)
So simple! I would like to try some 🙂
I love this so much but store boughts hv an awful egg taste shd try at home soon.. awesome..
Exactly. Also is the foil baking foil or can ordinary aluminium foil be used
I love love love these, they are like meringues. These are beautiful!
Tiene que estar muy bueno, con pocos ingredientes.
Besos.
Simple and delicious.Now mastering this part ypu can try and make our national desert Pavlova:)
Wow sounds interesting…looks very tempting…nice stepwise too
I am a big fan of this,I love cashew bits in this,never thought we can make at home!
wow…you've made it look so simple…thanks a ton for the recipe
I did not know they are that simple to make. Look delicious.
mouth watering recipe:)
Looks nice and liked your easy method
I am so happy about this recipe as it has few ingredients, doesn't take long to make and you don't have to turn the oven on high! Here in Nashville, Tennessee today it is 100 degrees F in the shade..
What a nice simple recipe. Thanks.
Look delicious specially for a dessert I made!! nice! gloria
These look really delicious! I bet they'd be wonderful with some fresh berries on top!
Simple, easy and surely quite tasty! Will definitely try these delights!
Sister plz help me I am nt getting the macroons,after baking its sawgy,while beating I am getting the stif peaks after few minutes the egg batter becomes foamy
@taj ashfaThere shouldn't be a drop of egg yellow in the whites. Also now water should be there in the bowl which you beat.
I Got the stiff peaks and everything was fine but all the macroons literally broke when I tried to take it out from the oven..the bottom got just stuck in the pan…I am not sure where I went wrong
@preethiI hope you let them cool completely before taking them out of the pan. You should have greased the foil with some oil
@preethiI hope you let them cool completely before taking them out of the pan. You should have greased the foil with some oil
The batter is not becoming thick..it is still watery even after a lot of beating.can u please help.
@AnonymousIt is because the bowl which u whipped had some water in it..So the egg whites wont whip up. Always use clean bowls.
Hi.i guess I ended up over baking.it rose wel but in the end it sank n became brittle. How do I know when its baked perfectly
@Anonymousthe time mentioned is perfect for this. it will look hard on top
hi aarthi.. this recipe looks delicious.
can u suggest me some ideas to use left over egg yolks
Egg yolks can be used for making the cream filling of eclair. Or can be used for making mayonnaise.
Macaroons are my favorite! I just love them. I eat it especially for the tidbits of cashews. The shape shown is different. How do we get that beautiful cone shaped macaroons?
And the blue plate looks really nice.
@Anonymousit is normal foil. u can use baking foil as well.
can i use pressure cooker
@dhivyadovenot sure about pressure cooker
Thank you for the recipe :)I have a doubt,what is the shelf life for the macaroons? If I bake it today for how many days can I store it? And can it be kept out like normal cookies or inside the fridge? Does the taste alter or will it become hard?
@dhaaraneestore it at room temp fr couple of days
Hi, this looks yummy 🙂 Im having one problem, how long should we beat it to make it firm because my mix is still liquidy.
@Anonymous yes u have to whip till thick..if you have water in your bowl it wont whip up.
Hi normal sugar can be powdered or icing sugar to be used?
@Anonymoususe powdered normal sugar
Hii..i tried making it..it was all gud until it baked…after 10mins only it started becumng brown in color n after 20mins it started burning frm above.. i baked as per d instructions 180°pre heat n den 160° baking..pls tell what could b d reason??
How much time shud I bake wt 175C? Mine is a microwave n in oven mode it has only fixed temps starting from 175C
This is a meringue… It’s not a Macaron…