Next, in a separate bowl, whisk the egg whites and salt until they form soft peaks. This makes all the difference, giving your macaroons that light, airy quality. Gently fold the egg whites into the coconut mixture using a rubber spatula. Take your time to ensure it’s fully combined but be careful not to deflate the egg whites too much. Everything should be well-mixed and fluffy!
Now it’s time to shape your macaroons. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Using a spoon or even your hands (which is a bit messy but fun), scoop out small mounds of the mixture, about 1.5 inches wide, and place them onto the baking sheet. Leave a little space between each one, as they will spread slightly while baking.
Finally, pop the baking sheet into the oven and bake for about 20-25 minutes or until the tops are a lovely golden brown. Keep an eye on them in the last few minutes because they can turn from golden to burnt pretty quickly! The moment you pull them out, your kitchen will smell heavenly, and you might find it hard to resist snagging one right away!
Pro Tips for Best Results
From my own experience, I’ve learned that the type of coconut you use can really impact the final product. I prefer using sweetened shredded coconut rather than flaked, as it maintains that chewy texture that makes macaroons so delightful. You can easily find both types in the grocery store, but trust me, stick to shredded!
Another tip I’d share is to let the macaroons sit for a few minutes after taking them out of the oven. They may seem a bit delicate right away, and letting them cool slightly helps them set up and makes them much easier to transfer to a cooling rack.
Lastly, if you want that added touch of decadence, consider dipping the cooled macaroons in melted dark chocolate. I tested this three ways—dipping half the macaroon, drizzling chocolate on top, and fully submerging them. Each way was tasty, but the full dip had the most satisfying balance of flavors and textures!
Common Mistakes to Avoid
One mistake I’ve made in the past is not measuring the coconut and sweetened condensed milk correctly. It’s essential to get the ratios just right for the perfect chewy texture, so double-check your measurements! Too much coconut can result in a dry macaroon, while too little can make them crumbly.
Another pitfall is handling the batter too much. Overmixing or being too rough while folding in the egg whites can deflate them. A light hand is key here—think gentle movements to keep that fluffy consistency!
Sometimes, I’ve also forgotten about my macaroons while they were baking, which leads to burnt bottoms. Set a timer for the lower end of the baking time and keep an eye on them. Not only will this save your macaroons, but it also fills your home with that amazing aroma!
Lastly, ensure your egg whites are at room temperature before whisking them. This simple step makes a big difference in achieving those lovely soft peaks I mentioned. Chilled egg whites can take longer to whip, which may lead to frustration—who needs that?
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