The Macaroon Bible by Dan Cohen

Author:Dan Cohen
Language: eng
Format: mobi
Tags: Courses & Dishes, Desserts, Cookies, Cooking
ISBN: 9781118472163
Publisher: Houghton Mifflin Harcourt
Published: 2013-09-24T00:00:00+00:00

"Somthing spoke to me:

I HAD VISIONS OF

SWIMMING THROUGH MY MIND."

70 THE MACAROON BIBLE

71

double-chocolate macaroons

72 THE MACAROON BIBLE

AMARO macaroons

These might be a little confusing at first, given the existence of amaretti, the Italian macaroon.

However, there are no almonds in this recipe, just amaro, the sweet Italian nectar of digestion.

Yield: Twenty-four 2-inch

1. Add the amaro to a small saucepan and simmer over medium-high macaroons

heat until about 1⁄4 cup remains. Remove from the heat and set aside.

MACAROONS:

2. Preheat the oven to 350°F with a rack in the center of the oven. Line a 2 cups amaro (Averna, Fernet,

baking sheet with parchment.

etc.)

3. In an extra-large bowl, measure out 8 ounces of the condensed milk.

One 14-ounce can

If you don’t have a scale, use just over half of the can. Add the amaro sweetened condensed milk

1

reduction, vanil a, and both zests and incorporate with a rubber spatula.

⁄8 teaspoon vanil a extract

1

Add the coconut to the condensed milk mixture and combine until

⁄8 teaspoon grated grapefruit

zest

thoroughly mixed.

1⁄8 teaspoon grated lemon zest

4. Add the egg whites and salt to the bowl of a stand mixer (or small bowl One 14-ounce bag

if you’re using a hand beater) and whip on medium-high until very stiff sweetened shredded

peaks form, 21⁄2 to 3 minutes.

coconut

5. Using a rubber spatula, gently fold the whipped egg whites into the 2 large egg whites

1

coconut mixture. After it’s combined, push the mixture into one big blob

⁄4 teaspoon kosher salt

to make it easier for you to portion out the macaroons.

6. Dip 2 spoons into a small bowl of water, shake them off, form the mixture into bal s approximately 11⁄2 inches in diameter, and place them on the baking sheet about 1 inch apart. (You can also form them by hand, but be sure to wet your fingers frequently.)

7. Place the sheet into the oven to bake for 20 to 25 minutes. After about 22 minutes, start checking for coloring. Look for an even, light golden color and for the undersides to be nicely tanned.

8. Remove from the oven and let the sheet rest on a cooling rack, leaving the macaroons on the sheet until they’re cool enough for you to pull off (about 2 minutes depending on how sensitive your fingers are). Transfer the macaroons to the cooling rack to let cool completely. The macaroons container in the freezer.

will keep at room temperature for 3 to 5 days, for about 3 weeks in an airtight container in the fridge, and for a few months if stored in an airtight 73

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