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Three Types of Macaroons


Basic recipe: 2 egg whites, 1 pinch salt, 1/3 cup (75 g) raw cane sugar, 1/3 cup + 2 tsp (75 g) sugar

For the coconut macaroons: 6 oz (170 g) shredded coconut

For the espresso macaroons: 1½ cups + 1 tbsp (150 g) ground almonds (blanched), 1 tbsp espresso or coffee powder (insoluble!), ¼ cup (20 g) sliced almonds

For the pistachio macaroons: 1½ cups (150 g) ground pistachios, 3 tbsp (20 g) coarsely chopped pistachios

Additional: parchment paper

Lightly beat the egg whites with the salt. Add the raw cane sugar and beat the mixture until stiff. While you are doing that, sprinkle the conventional white sugar into the bowl as well. Continue beating for 2 minutes. Depending on the flavor macaroons you are making, carefully fold in 5¼ oz (150 g) grated coconut, ground almonds, coffee powder, or ground pistachios.

Preheat the oven to 300°F (150°C), unless you have a convection oven, in which case preheat to 265°F (130°C), or a gas oven, in which case preheat to level 1. Line a baking sheet with parchment paper. Then, using 2 teaspoons, place little heaps of dough on the parchment paper and sprinkle with the remaining grated coconut, sliced almonds, or coarsely chopped pistachios, depending on which flavor macaroons you are making. Place the macaroons in the preheated oven (middle rack) and bake 12-15 minutes, until lightly colored.

Box with four sections: Glue decorative paper onto a rectangular or square box, if desired. To make two pieces of cardboard that will fit inside the box perfectly, cut the pieces according to the height and width of the inside of the box. On both pieces of cardboard, draw a vertical line down the center and mark the exact center point. Make a slit on each piece of cardboard, cutting along the line from one side and stopping once you reach the center point. Put the two pieces of cardboard together to form a cross and place the divider in the box. You can also cut tissue paper to size and place it in each section, if desired.


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