Total Time. No longer the domain of gourmet chefs, this macaron recipe promises melt-in-the-mouth delights with minimum mess or fuss. Ingredients Icing sugar 2 tbs. Egg white 1 medium. Caster sugar 1 tbs. Reduced fat oil spread 50 g. Instructions Lightly spray 2 baking trays with oil and line with baking paper. Using electric beaters, beat egg white in a small, clean, dry bowl until soft peaks form.
Gradually add caster sugar, 1 teaspoon at a time, beating well after each addition until sugar has dissolved. Bake on the 2nd shelf from the bottom for about minutes, until the surface has browned very slightly. Let the coconut macaroons cool on an oven rack. Notes How many Weight Watchers points in coconut macarons recipe? WeightWatchers Chipotle WeightWatchers Baked Fis WeightWatchers Double Ba Flip the tray around and do it again in case you missed certain spots.
Macaron shells can be hard and dry to to over-baking. See fix below. Fill the macaron with the filling and allow it to "mature" for hours. It will soften up. You can always brush the bottom of the shell with milk or a syrup in the same flavor as your filling to help soften the shell.
Macaron is Wet and Sticks to Pan after Baking: - Under baked macarons FIX : Increase temperature or bake time - Macaron shell is too "wet" due to humidity or ingredients themselves had too much moisture FIX: turn on range-hood fan while letting macarons dry, turn on dehumidifier, use "aged" egg whites, avoid use of liquid colouring, ensure meringue reaches stiff peaks before folding.
Do not overfold. Don't forget, if batter from the same batch yields inconsistent results when piped onto different trays and baked at different times, this might be due to changes in oven temperature or too little or too much resting time. Add colour in the meringue stage and not the folding stage as it's easy to overmix batter - Incorrect ratios of ingredients FIX : if adding other ingredients to the shells such as cocoa powder or matcha powder, ensure that you're adding an amount that won't compromise the integrity of the make up.
Always grind almonds with icing sugar. Check that your gel colours have not become runny. Always use gel colours instead of liquid, certain brands are more concentrated than others and requires less, recommended gel colour for macarons. Check the expiry date and composition of dry ingredients added to shells cocoa powder, match etc.
Almond flour can be baked in the oven prior to use to "dry it out". Better yet, make your own almond flour for the most consistent and stable results. Here's how to make your own almond flour. Macarons are porous with holes: - Meringue too soft or broken FIX : Beat meringue until stiff peaks and stop immediately once stiff peaks has been reached.
Do not use extracts in the batter if you don't have a reliable recipe for this. Recommended gel colour for macarons.
Note: porous macarons are not due to oven temperatures. Let the egg whites come to room temperature naturally or by placing the egg whites in a cup surrounded by warm water. To remove oils, use lemon juice or vinegar to wipe down equipment before whipping.
Use stainless steel or glass bowls instead of plastic. Use caution when adding extracts into the meringue as using too much can deflate it.
Start whipping on low speed and gradually increase to medium and then to medium-high. While whipping can be done by hand, it is recommended to use a hand-held mixer or Kitchenaid. Start again and next time, test the meringue occasionally to see if it has reached stiff peaks. Stop mixer, pull the whisk out and see if the peak left in the meringue points upwards without drooping. The bowl can be turned upside down and the meringue won't slide.
Note: adding cream or tartar or another acid into the meringue can help stabilize it. Macaron batter gets thicker while folding : - Incorrect measurements of ingredients FIX : a kitchen scale is a must when making macarons. If you use cups to measure your ingredients, you might end up with too much almond flour or too little egg whites leading to a thick dry batter that never thins out no matter how much you fold.
FIX : Use a kitchen scale to carefully weigh out ingredients. Make one batter at a time for each color. Completed batters can be kept inside a piping bag for up to 2 hours. Stop whipping once the meringue does not slip in the bowl when turned upside down. Make sure they are not expired. It's better to flavour the macaron with the filling instead. Be careful when adding other foreign substances into the batter which can cause it to become "wetter".
Stop folding immediately when the batter flows slowly like honey and a figure-8 pattern can be drawn when the batter is picked up and dropped. See video on How to Fold Macaron Batter in real time. Here are some other posts which will help you fix your macaron problems once you have pinpointed what the problem is after reading this Troubleshooting guide: What Causes Hollow Macaron Shells.
French VS. Italian Meringue Macarons ». Comments Hey, I just made a batch of macarons in two bakings, but I used the same pan, that was hot, to bake the second round. Can the folding be done by a hand mixer or does it have to be hand folded? Thank you so so much!!!! Can I add flavoring to the batter? And if I do, should I cut back on anything else? Also, make sure that you beat the egg whites in a glass or metal bowl.
Plastic bowls tend to hold on to grease residue, and that will prevent the egg whites from becoming a meringue. These macarons are delightful little creations. They are light and fluffy, sweet but not too rich. You can dye them different colors to add color to your table and fill them with your favorite frosting.
They're perfect for a brunch, tea or just a delicious dessert. Print Recipe Pin Recipe. Prep Time 15 mins.
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