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Thursday, June 23, 2016

Dried Apricot & Coconut Macaroons

Makes 24 to 26 macaroons


1/2 cup (125 ml) packed dried apricots, each cut into 3 or 4 pieces
1/2 cup (125 ml) water
3/4 cup (175 ml), plus 1 tablespoon (15 ml) granulated sugar [162 g]
4 1/2 cups (1.125 L) unsweetened shredded coconut [315 g]
3 large cage-free egg whites


1. Preheat the oven to 350ºF (175ºC). Line one or two baking sheets with parchment paper.

2. In a small saucepan, combine the apricots, water, and the 1 tablespoon (15 ml) sugar. Over medium heat, poach the apricots until tender and about 1 tablespoon (15 ml) of the water remains. Remove from the heat, set aside to cool for about 10 minutes, and then transfer to a food processor fitted with the stainless-steel blade.

3. Add the remaining sugar, the egg whites and 1/2 cup (125 ml) of the coconut. Pulse the machine on and off several times, until the apricots are coarsely chopped; then, let the machine run continuously until the mixture is pureed.

4. Transfer the puree to the large bowl of an electric stand mixer fitted with the paddle attachment. Add the remaining coconut. On medium speed, beat the mixture until it looks thoroughly combined. Stop the machine and check its consistency by picking up a small amount with clean fingertips, pinching it to see if it holds together; if not, continue to mix for 30 seconds to 1 minute longer and then test again.

5. Using clean hands, form and pinch together 24 to 26 mounds of the mixture, each weighing about 2 ounces (60 g), arranging them 1 to 2 inches (2.5 to 5 cm) apart on the lined baking sheets. Bake until the tops of the macaroons are well browned, 15 to 20 minutes.

6. Transfer the baking sheets to a rack until the macaroons have cooled completely. Store in an airtight container at room temperature -- for up to several days -- until serving time

From: ArcaMax Publishing's "Wolfgang Puck, Tribune Content Agency" (3/35/2015)

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