Saturday, 14 June 2014

Chocolate macaroons

Macaroons are lightly baked confectionery.  Remember the ones, we used to avail at Adayar Bakery, Chennai?  Similar to them, yet imagine them with an hint of  chocolate....... Imagining sooo, replace the crunchy cashew pieces with chocolate vermicelli, wonderful them, aren't they?   Any kid would drool over these and by the time, my kid opened her snack-box, everything was gone.... :)  :)  Next time, I am planning to bake an huge batch of these.....

 These macaroons are made from egg whites, which are stiffly beaten and folded with sugar and required essence.  Then, these are piped with foil/ parchment paper lined tray and baked for 100 degree celsius, for about an 80 minutes.  This baking at an slower temperature helps macaroons in gaining an crusty top with crunchy body.  You can skip few minutes, if you wish to have an gooey centre (Like marshmallows).  These macaroons, are best made at summer as humidity or an rainy day would introduce moisture into them, and would make them soggy....

I made them using an single egg white, (as my oven had moderate capacity).  Remember stiffly beaten egg whites cannot be stored and piped again, these macaroons must be baked as soon as they are done with batter.  Exact trick lies in obtaining stiff peaks, also folding other ingredients into stiffly peaked egg whites.  And, after done they can be stored in air-tight container for almost an week.  This hot temperature was easing the macaroons, don't miss them out for an perfect climate.  :)

Preparation time: 15 minutes
Baking time: 80 minutes
Serves: 4

Ingredients required

  • 1 egg white
  • 1/4 cup of powdered sugar
  • 1 tsp cocoa powder
  • 1 tbspn chocolate vermicelli


Pre-heat the oven for 100 degree celsius.  In an clean, dry and grease-free bowl, add one egg white.  Beat them on lower speet till you get soft peaks.  

First few seconds, egg white will turn frothy, later they will whip up fluffier like an cream.

To check, if soft peaks has reached, take out the whisk and check, the peaks from whisk might be falling, yet still cover the whisk, softly over the surface.

Now add sugar little, by little and beat them continously, on moderate mode.  Wait for few seconds after each addition, so that sugar mixes well with egg whites.

After all sugar is added, check for stiff peaks.  Stiff peaks are formed, when the whisk is taken out from vessel, we get unbreakable peaks.  You can also check them, with beater, as given below.

Now fold in, cocoa and vermicelli very gradually.

Pipe them in parchment paper lined tray and bake for about 80 minutes or till they form an firm top.  

Cool them entirely over wire rack.  Store in air-tight container.

Happy baking....... :)

Linking them to Srivalli's CCC Challenge

CCC Challenge

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