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. :)
