Snowy Peaks Macarons

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 36

Nutritional value per serving:

Calories 90, total fat 5 G., saturated fats 4 G., proteins 1 G., carbohydrates 11 G., fiber 1 G., cholesterol 1 mg, sodium 41 mg, sugar 10 G.

Coconut macaroons are baked in the shape of snow-capped mountains. Shape each macaron into a pointed pyramid and bake. Once completely cool, coat the tops with chocolate icing and sprinkle with decorative white sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

Whites of 2 large eggs
0.5 cup granulated sugar
0.5 cups almond petals, crushed
0.5 tsp vanilla extract
1/4 teaspoon salt
3 cups sweet coconut flakes

Glaze

170 g semi-sweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tbsp unsalted butter
Coarse crystal sugar, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, almond, coconut flakes, semi-sweet chocolate, corn syrup

Cooking the dish according to the recipe:

Preheat oven to 160°C, line 2 baking sheets with parchment paper.
Bake some cookies:

Lightly beat the egg whites in a medium bowl until foamy, then fold in the granulated sugar, almonds, vanilla, and salt. Stir in the coconut flakes. Drop 1 heaping tablespoon of batter onto the prepared baking sheets, spacing them 2.5 cm apart.

Wet your hands and shape into tall, pointed mounds. Bake until the edges are golden brown and the cookies are dry, 16-20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.
Prepare the glaze:

In a microwave-safe bowl, combine the chocolate, corn syrup, butter, and 3 tablespoons of hot water. Cover with plastic wrap and microwave for about 2 minutes to melt. Stir until smooth.
Dip the tip of each macaron about halfway into the icing, then place on a clean baking sheet lined with parchment paper. Sprinkle with decorative sugar, then refrigerate until the icing sets, about 1 hour. Store in a tightly sealed container for 1 week..