Whisked egg white
Egg white getting sticky
and shiny after
sugar is added.
A cloth under the bowl
will do wonders
The coconut can go into
the bowl in one go
Tea spoon full of lumpy stuff
which is supposed to
1 tray, 15 macaroons
baked and with a crust
that is slightly torn at places
Use a spatula to
take them off the tray!
They are fragile when warm.
Carefully place them onto the cooling rack
Now I have to eat it...
|Separate the egg white from the yolk. Either use a device which you can buy in the kitchen department or practice the skill. If you haven't done that before you might want to do this over a big cup first, egg by egg. You can collect the yolks for scrambled eggs while the whites go into the big bowl.
Wash your hands! If the eggs look dirty or smeared wash them as well as the white will touch the shell from the outside.
Use a sharp edge of furniture and nick the egg at one point at it's waist line. Now hold the egg upright with the fingertips of one hand - if you are right handed then use your left - as if it were sitting in an egg cup. Now starting from the nicked spot use the tip/nail of your other hand's thumb to create a cut line around the waist of the egg (do as if grabbing it from the top). By the time you are about half done you should feel that you can already break the top bit of the shell away. Try to keep it in one piece.
As soon as you lift it off, the white will run into the bowl. Now you carefully pour the yolk into the empty half letting as much white flow into the bowl. Do as often as you need to completely separate the white from the yolk.
It doesn't matter if you lose some of the white. It is important that no yolk gets into the bowl. This will work the better the fresher the eggs are. There is a white, hard-ish bit which can go either side. Should yolk have gone into the bowl get it out with a spoon.
Use the mixer to whisk the egg whites until a knife cut stays clearly visible in the froth. You may want to start on a medium setting and when the colour changes from clear to white then crank it up. And mix right to the margins, the mixer may touch the bowl. If it is starting to show nice whisking patterns then do the knife test.
Spoon the icing sugar into the whisked egg white. Now you will need two hands, one for the mixer which should go continuously and one for the spoon that adds another little heap of sugar once the previous one is mixed in. So no hand to hold the bowl which will start spinning as soon as it is touched by the mixer. A moist cloth like the ones used for washing dishes or a kitchen towel underneath the bowl will do the trick. Towards the end you can spoon a bit faster. The idea is to not destroy the air bubbles by the weight of the sugar. Towards the end they are already nicely sealed in and will make the macaroon fluffy.
Add the desiccated coconut. Just measure it, pop it in, and stir well until you have a very sticky lumpy mass.
Spoon macaroons onto the lined tray. Take a teaspoon, fill it generously and plonk it on the tray with the help of a finger scraping the pile off the spoon. Leave a bit of space between the macaroons and the rim of the tray as they expand a bit (trapped air getting hot).
Pop the tray into the pre-heated oven for about 9 minutes. Oh well, that is the only really difficult bit - ovens are all different. So your's may need longer or shorter. Sometimes even the trays behave differently, depending on depth of rim or material it is made from. Macaroons should be slightly golden-brown. When they have the colour open the oven and slightly touch them. If they feel like collapsing around the midriff they should stay in a bit longer. They are a bit fragile while warm though. But there shouldn't be anything shiny like the raw stuff on them anymore.
Prepare the next tray. While the one tray is in the oven prepare the next one. That is why you need space for at least two trays - one that is hot and one that is cold. Firstly just in case you are not fast enough to get the new one ready in time and handover is much easier when you take one out first and then calmly put the other one in. Not a good idea to handle two trays at the same time plus the oven door. Don't keep the oven door open for too long, though. You will want to keep the temperature as constant as possible.
Cool the macaroons on a cooling rack. When ready remove the tray from the oven and put in the next one. Then wait a few moments until the hot tray stops steaming and then carefully loosen the macaroons from the baking paper using a spatula. Put them on the cooling rack and wait until they are fully cooled down before putting them into an airtight container.
Since they tend to be fragile around the waist line where they usually receive a crack from the expanding air trapped in the egg white bubbles, they may break if you just would take them with your hands.
Well the broken ones at least show you how the inside is supposed to look like. It still is a bit shiny/sticky, but this is the trick: Although they are cooked, they are still very moist and fluffy.
Very, very yummy indeed!