Coconut Macaroons (Soft)
Ingredients:
| 1 Lb |
2 Oz |
Egg Whites (Use Bucket Egg Whites) |
| 4 Lb |
8 Oz |
Sugar (Granulated) |
| 1 Lb |
11 Oz |
Almond Paste |
| 2 Lb |
14 Oz |
Coconut (Do Not Use Angel Flake Bakers Coconut) |
Equipment:
| 20 Qt. |
Mixing Kettle With 20 Qt. Paddle. |
| 12 Qt. |
Mixing Kettle (No Attachments) |
| 1 |
Kitchen Spoon |
| |
Large Pastry Bag |
| |
Chef’s Large Star Tube. |
Method:
- Have All Ingredients And Equipment Ready, Call Instructor Over Before Mixing.
- Place Almond Paste In A 20 Quart Mixer. Using A Paddle, Mix On Low Speed
To Soften The Paste. Slowly Add One Cup Of Egg Whites To Help Soften.
- Continue To Add Egg Whites And Mix Until The Paste Is Soft And Lump Free.
- In 12 Qt. Mixing Bowl, Add The Sugar And Remaining Egg Whites. Heat In
A Double Boiler Until The Sugar Is Dissolved.
- Add Sugar Mixture And Desiccated Coconut To The Softened Almond Paste And
Mix Until Blended.
- Pipe Out On To Parchment Paper Using A #9 Start Tube And Bake @ 3250 Until
Done.
Source: Chef Ronald Ng, CCSF
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