Skip to main content

Blog Picks : Coconut Chocolate Macaroons



Because I live in India but read cookbooks from all over the world, you can't imagine how difficult it is to find ingredients or equipment sometimes. Specially when it's something silly and minor like baking parchment. That little silicone coated paper is the difference between successful macarons and the two stick-to-the-sheet failures that I've had. And that little silicone coated paper is what I can now buy in my city. Mumbaikars - head to Hypercity before they sell all the Waitrose baking parchment they are hoarding.

Even with the parchment, I wasn't ready to risk a proper macaron. Then I thought of long bookmarked Coconut Macaroons over at David's. It requires no beating or complicated mixing. Just cook egg whites, coconut, sugar and honey over a low heat then stir in vanilla and cool the mixture.

Refrigerate it overnight (or don't, but I did), then shape into mounds and bake - on a parchment, Yippee!! - for 20 minutes at 180C until golden. Optional, but completely necessary in my view, is then dipping the bottoms of each macaroon in melted chocolate.

Once the chocolate is set, these macaroons are headed to Srivalli's Mithai Mela.

Comments

So simple and delsih.....
Parita said…
Macaroons look lovely :)
aquadaze said…
so simple eh? I've never made macaroons, but these look perfect and the way you describe the process makes me want to make these soon!
notyet100 said…
ummm,...delicious,..
Curry Leaf said…
delicious.They are on my wishlist.But the eggwhite factor makes me lazy thgh the egg replacer is supposed to work finely here as well.Love the recipe Simran
Aparna said…
Look delish.
I don't fret over what I can't get (that's not to say I would like to have them)so I just use lightly greased trays. Has worked for me so far. :)
Laura said…
Have you tried mail ordering silicone mats? More expensive than parchment--but you just keep using the same one and then you won't need to worry about running out. I was parchment faithful for many years but I switched to the silicone a year or 2 ago and for the most part it is all I need. The brittle I just made would be an exception that rule, because I wanted the larger size of the parchment paper for rolling it out. But it is a thought at any rate.
Srivalli said…
All of them look so lovely Simran..thanks a bunch...:)...and this one is so simple..n yummy!

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…