Colored home makaruns stuffed with coconut - makaruns how to cook at home, step by step recipe photos

I have long wanted to cook cakes, biscuits makaruns (you can also find -. Makarons or pasta, a derivative from the French macaron), but there was no almond flour. Then, she decided to cook without it, but the recipes worthy of attention on the internet and have not found. Therefore, I decided to cook biscuits and coconut meringue toppings. It turned out not only delicious cakes and desserts, which gave all my family enjoying paradise. ???? I share my recipe with photos that illustrate step by step and prepare.

So, we need:

for cakes meringue:

- egg whites - 2 pieces;

- Sugar - Article 6. spoons;

- vanilla essence - 2 drops;

- food dye (cherry) - at the tip tsp;.

- citric acid - the tip tsp;.

for the coconut filling:

- butter - 100 gram;

- sweetened condensed milk - 40 grams;

- coconut (preferably pink) - 15 grams.

How do makaruns of meringue with coconut filling

Homemade cooking makaruns begin with, chilled, beat egg whites in a stable foam. It is very convenient to do it with a mixer. Previously, whipped whisk and hand tired quickly, but with the advent of the mixer in the family, everything changed. Continuing to whisk, pour sugar. The amount of sugar, for the occasional addition, must be equal to one teaspoon. Also, do not forget to add citric acid and vanilla essence, they add flavor and aromatic notes.

The food dye diluted with a drop of water and add to the finished basis from which we will bake cookies makaruns. Beat again and appreciate the richness of the color, if you need a brighter color, then add more. color dye can be any and depends only on your desire.

I now need a delicate pink color, so I took the red dye.

Getting to the formation makaruns cookies on a baking sheet. To do this, unless you have a special silicone mold for home makaruns, like me, you just need to draw a circle on the parchment of the desired diameter.

protein mass put in a cornet or parchment pastry bag.

is deposited meringue cakes as a basis for makaruns, in two ways. The first is to drive in a circle, from the edge to the center, filling the circle of protein mass. So I otsadit first baking meringues.

The second option otsadit meringue looks like this: in the center of the circle put the spout of a cornet, at a height of 0, 7-1 cm, and squeezing, slowly, protein mass. It fills almost the entire circle and, in the end, it is necessary to withdraw the nose sharply to the side, that there was a smooth upper surface.

Send to the meringue in the oven at 115-120 degrees for 50-60 minutes. Cooked first method meringue came not quite smooth top, one can see the spiral, on which was deposited them on a baking sheet.

But the second meringue out more smooth and delicious. Therefore, I'm more like the second method. Leave to cool cakes and prepare the stuffing.

For this purpose, in the deep tank mix grated butter (at room temperature), condensed milk, and coconut. Coconut stuffing mix to homogeneity. On cold meringue halves to put the cream, cover with second half.

These cookies makaruns folded into a bowl or on a plate and serve.

The combination of crisp air and meringue with coconut filling is really magical. On the palate - a heavenly delight. Be sure to treat yourself and family a delicious cake with coconut cream in my recipe!