How to Make Macaroons
With a soft, chewy inside and a crisp, chocolatey outside, chocolate covered macaroons are the ultimate coconut dessert! Coconut macaroons are a quick and easy recipe to whip up for your next catered event or bakery's holiday menu. Not to be confused with French macarons, this coconut macaroon recipe requires minimal effort and can be served as a snack or dessert option.
Chocolate Dipped Coconut Macaroons
Coconut macaroons with chocolate are surprisingly easy to make and require only a few simple ingredients and tools. These delicious chocolate dipped macaroons will make the perfect addition to any Easter, Christmas, and Valentine’s Day menu.
What Special Equipment Do I Need?
To get started with this chocolate dipped macaroon recipe, you'll need the following items:
- Large Mixing Bowl - Add the ingredients together into a large bowl to create the coconut mixture.
- Sheet Pan - Place the coconut macaroons on a sheet pan to bake in the oven.
- Parchment Paper/Silicone Baking Mat - You will need parchment paper or a silicone baking mat to line the baking sheet and hold the macaroons after they are dipped in chocolate.
- Cooling Rack - The coconut macaroons will cool quickly on a baker's cooling rack.
- Rounded Scoop - Use a #70 round scoop (.5 ounce) for consistently sized coconut macaroons.
Chocolate Dipped Macaroons Recipe
These coconut macaroons are made with egg whites to produce a beautiful golden crust with a light, chewy texture that isn't too dense or sticky. They are naturally gluten-free, making them a delightful treat to add to your dessert table. Because the coconut macaroons are made without condensed milk, they can easily be a dairy-free treat by skipping the chocolate-dipping step or using vegan chocolate chips. If baking for a large crowd, use our recipe converter to adjust the coconut macaroon recipe ingredients to meet your quantity needs.
Recipe by: Ronne Day, WebstaurantStore Food Stylist
Yield: 20 to 24 macaroons
Total Time: 50 minutes to 1 hour
Chocolate Dipped Macaroon Ingredients
- 7 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 14 ounces unsweetened shredded coconut
- Dark chocolate or melting chips, melted
Editor's Note: If you want the recipe to be egg-free, substitute the 7 large egg whites for a 14-ounce can of sweetened condensed milk and omit the sugar.
Directions
- Preheat oven to 325 degrees Fahrenheit (162.8 Celcius) and line baking sheet with parchment paper.
- Whisk egg whites, sugar, vanilla, and salt in large mixing bowl until combined, then fold in coconut.
- Scoop packed, heaping tablespoons of coconut mixture about 1 inch apart onto baking sheet.
- Bake until golden brown around edges (about 20 to 25 minutes).
- Let macaroons cool for 10 minutes on the baking sheet, then transfer to cooling rack until completely cooled.
- Dip coconut macaroons in chocolate and transfer to parchment paper until chocolate has hardened.
- Store in airtight container until ready to serve. Macaroons can be kept in airtight container for up to a week.
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How to Make Peanut Butter Eggs
Prepare your candy shop or bakery for springtime by making these delicious homemade peanut butter eggs. Only six ingredients are needed to make these no-bake confections and the steps are easy to follow. Featuring a thick, rich chocolate coating that gives way to a creamy peanut butter center, our peanut butter egg recipe is the perfect way to celebrate the Easter season. Shop All Candy Making Supplies Homemade Peanut Butter Eggs Watch our video tutorial for homemade peanut butter eggs or read our recipe below: <iframe width="560" height="315" src="https://www.youtube.com/embed/7DRP71osCdQ?rel=0" frameborder="0" allowfullscreen=""></iframe> Paraffin Wax in Chocolate Food-grade paraffin wax is made of vegetable oils, palm oil derivatives, and synthetic resins that are considered safe to consume. Incorporating edible paraffin wax into melted chocolate adds shine and delivers a satisfying snap when you bite into the chocolate. It also helps the chocolate remain solid at room temperature. What Special Equipment Do I Need? To get started with this easy peanut butter egg recipe, you'll need the following items: Two Large Mixing Bowls - One large mixing bowl is needed to stir all of the ingredients together to make the peanut butter egg filling. You will also need a large mixing bowl to mix the chocolate chips and edible paraffin wax. Sheet Pan - The peanut butter eggs will be cooled on a sheet pan. Double Broiler - A double boiler allows you to gently melt the chocolate with indirect heat. Peanut Butter Egg Mold - Use an egg chocolate mold to ensure each batch of candies is consistently shaped. Silicone Baking Mat - Once the peanut butter eggs are dipped in chocolate, you will place them on the sheet pan lined with a silicone baking mat to ensure an easy release once the confections have hardened. Fork - You will need a fork to dip the peanut butter eggs into the chocolate coating. Easter Egg Window Boxes - The Easter egg window boxes feature an eye-catching pattern and clear window to help market your eggs. Easter Egg Box Inserts - Easter egg box inserts hold the peanut butter eggs securely in the boxes while on display or in transport. Peanut Butter Egg Recipe Our no-bake peanut butter marshmallow egg recipe has a short, simple ingredient list and is easy to make. We use an old-time candy-making secret to make our peanut butter eggs: food-grade paraffin wax. Use the following ingredients and steps to make crowd-favorite, old-fashioned peanut butter eggs. Yield: 12 to 24 peanut butter eggs Peanut Butter Egg Ingredients: 1 1/2 cups butter 1 1/2 lb. confectioner's sugar 1 lb. semi-sweet chocolate chips 1 cup creamy peanut butter 7 oz. jar marshmallow creme 3/4 stick food-grade paraffin wax Directions: Depending on the size of your molds, this recipe makes 12 to 24 homemade peanut butter eggs. Our recipe converter helps adjust the peanut butter egg recipe ingredients to meet your quantity needs. Melt three sticks butter and let it cool a little (overly hot butter won’t allow filling to hold a dense consistency). Add melted butter, marshmallow creme, creamy peanut butter, and 1/2 lb. confectioner’s sugar to large mixing bowl. Mix ingredients until they reach a lumpy and runny consistency. Then, stir in remaining 1 lb. confectioner’s sugar until smooth and even. Scoop peanut butter egg filling into peanut butter egg molds. Place molds on sheet pan. Refrigerate until they are firm (about 1 to 2 hours). Add chocolate chips to large mixing bowl. Shave food-grade paraffin wax into bowl. Melt chocolate and wax in double boiler. Stir until it’s smooth enough to use as a dip. Remove sheet pan from the fridge and extract peanut butter filling from egg molds. Line empty sheet with a silicone baking mat. Place peanut butter egg on fork. Gently lower it into melted chocolate. Use fork to flip peanut butter egg. Then scoop coated egg out of chocolate and place it on lined sheet. Repeat for each egg. Refrigerate loaded sheet pan until chocolate coating hardens (about 10 to 20 minutes). Remove sheet pan from refrigerator. Place chocolate peanut butter eggs in Easter egg box inserts and load them into Easter egg window boxes. Peanut butter eggs are a low-cost, high-profit Easter treat. But don't just save this recipe for springtime! Use different chocolate molds to create other themed and seasonal candies for patrons. Display these eye-catching treats in your candy shop or store's bakery case to create a nostalgic atmosphere and generate impulse buys.
How to Separate Egg Whites
When preparing meringue, custard, and other British baked goods, separating egg whites from yolks is often necessary. While it's challenging to separate egg whites without ending up with any pieces of yolk, even the smallest pieces of yolk can ruin your recipe. We provide several methods for separating egg whites both with tools and without, so your recipes come out perfectly. How to Get Egg Whites Use our video tutorial to implement the most popular tactics for separating egg yolks from whites. Whether you invest in an egg white separator, use common kitchen tools, or forgo tools altogether, there is a simple and effective method for separating egg whites for all experience levels. <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/zYsP_0oQ5kA?rel=0" frameborder="0" allowfullscreen=""></iframe> Ways to Separate Eggs You must be careful when separating eggs. While getting some egg whites with your yolks shouldn’t impact your recipe too severely, getting egg yolks in egg whites can ruin your delicate French macarons and smooth meringues because the fat from the yolk minimizes the egg white’s ability to fluff into stiff peaks. We provide the most popular ways to separate eggs so you can decide which method works best for your kitchen. Separating Eggs with Hands The best way to separate eggs from whites is to use your hands, allowing the whites to pass through your fingers. We recommend this method because it is fast, effective, and requires no additional tools. Always remember to practice proper handwashing procedures before moving on to additional baking steps. Follow these simple steps for the best way to separate eggs: Wash your hands with soap and hot water before you begin. Crack the egg on a flat surface. Over a bowl, open the egg into your hand and allow the egg whites to pass through your fingers. Gently move your fingers to work all the egg whites through. Deposit the egg yolk into a separate bowl. Separating Eggs with an Egg Separator The best way to separate eggs without dirtying your hands is with an egg separator. Egg separators are kitchen tools specifically designed to help chefs separate egg whites and yolks. There are multiple styles of egg separators available for you to try. Crack the egg on a flat surface. Over a bowl, open the egg into the egg separator. Allow the egg whites to drip through the openings. Deposit the yolk in a separate bowl. Separating Eggs with a Water Bottle You can separate egg whites with a water bottle by sucking the yolk into the bottle. While it can be effective with practice, it is easy to suck up egg whites with the egg yolk or break the yolk. Follow these steps to separate eggs with a water bottle: Crack the egg on a flat surface. Open the egg onto a plate. Grab a clean bottle and squeeze it slightly. Hold the bottle opening over the yolk and slowly release your grip to suck up the yolk. Deposit the yolk in a separate bowl by slowly squeezing and tilting the bottle. Separating Eggs with a Slotted Spoon If you want to keep your hands clean, you can try separating egg whites with a slotted spoon. This method isn't always effective, since the egg whites may be too thick to run through the openings of the slotted spoon. If you don't have an egg separator on hand and want to try using a slotted spoon to separate your eggs, follow these steps: Crack the egg on a flat surface. Over a bowl, open the egg onto a slotted spoon. Slightly rock the spoon to encourage the egg whites to fall through the slots and over the sides. Deposit the yolk in a separate bowl. Separating Eggs with a Turkey Baster The bulb of a turkey baster provides an ergonomic tool for separating eggs if you don't have an egg separator on hand. The downside of using your turkey baster to separate eggs is you must take it apart and it can be difficult to clean after you're done. Follow these steps to use a turkey baster to separate eggs: Remove the bulb from a turkey baster. Crack the egg on a flat surface. Open the egg onto a plate. Squeeze the bulb of the baster slightly and let go slowly to suck the yolk into the bulb. Deposit the yolk in a separate bowl by slowly squeezing and tilting the baster bulb. Separating Eggs with a Funnel Funnels are a common kitchen tool that is easy to use for separating eggs. Since some egg whites are very thick, they may require some pulling to separate from the egg yolk. You may need to stir the egg in the funnel, which can lead to the yolk breaking. Follow these steps to separate eggs with a funnel: Crack the egg on a flat surface. Open into a funnel. Allow the egg whites to run through the funnel opening. Deposit the yolk in a separate bowl. Separating Eggs with the Shell You can use the egg's shell to separate the egg whites. The benefit of this egg-separating method is it requires no additional tools. However, it is one of the harder methods to execute, because the edge of the shell may pierce the egg yolk, causing it to get into your whites. It also poses a food safety risk, because harmful bacteria like salmonella can linger on the shell and get in contact with the white or yolk. Crack the egg on a flat surface. Over a bowl, separate the shell at the widest point to create two halves. You will want to angle the egg upward and lift off the top half. Pass the egg yolk back and forth between the two halves, allowing the egg white to drip down into the bowl. Repeat until you are left with just the yolk in the shell. Deposit the yolk in a separate bowl. How to Crack Eggs Before you can separate egg whites and yolks, you have to crack the egg shells. Follow these two tips to crack eggs without ending up with pieces of shell in the bowl: Use Chilled Eggs - The key to a clean egg separation is to start with a cold egg that has been refrigerated for at least 20 minutes to ensure that the egg yolk is firm and less likely to break. Use a Flat Cracking Surface - Crack the egg on a flat surface to keep eggshell shards out of the egg whites. If you crack an egg on the corner of a bowl or countertop, it often pushes the eggshell pieces into the egg. Why Separate Egg White and Yolk in Baking? Separating eggs is a common baking technique that can make a big difference in the final outcome of your baked goods. While it may seem like an extra step, it is worth the effort. It is a simple yet effective way to control the texture, flavor, and structure of your baked goods. Discover the benefits of using egg whites and yolks separately below: Changes Texture - Separating eggs allows you to control the texture and structure of your baked goods. Egg whites are known for their ability to create light and airy textures, while egg yolks add richness and moisture. By separating the eggs, you can use each component separately, tailoring the recipe to achieve the desired result. Customizes Flavor - Egg yolks contain fat and can sometimes have a slightly "eggy" taste, which may not be desirable in certain recipes. By separating the eggs, you can remove the yolks and avoid any potential flavor interference. Aids Emulsification - Emulsification is the process of combining two liquids that normally wouldn't mix, such as oil and water. Egg yolks contain emulsifiers that can help stabilize and bind ingredients together, creating a smooth and cohesive batter or dough. Helps Baked Goods Rise - Separating eggs also plays a role in achieving the perfect rise and structure in certain baked goods. For example, in recipes that call for beaten egg whites, such as angel food cake or meringue, separating the eggs allows you to whip the whites to their full potential. This creates a light and fluffy texture that is essential for these delicate desserts. Caters to Alternative Diets - If customers are watching their cholesterol intake or following a specific diet that requires them to limit egg yolks, separating the eggs allows them to still enjoy baked goods or a breakfast scramble without compromising their dietary needs. How to Store Separated Eggs If you aren't using your separated eggs immediately, here is how you can store separated egg yolks and whites: How to Store Egg Yolks - You can store egg yolks in the refrigerator for 2 to 4 days before use. Simply place the egg yolks in a bowl and fill the bowl with enough water to cover the yolks. Pour out the water before using the eggs. Egg yolks do not freeze well. How to Store Egg Whites - You can store egg whites in the refrigerator for 2 to 4 days or in the freezer for 12 months. Pour the egg whites into an ice cube tray and allow them to freeze. You can then place the cubes in a freezer bag. Thaw the cubes before using them. Many recipes call for pastry chefs to separate egg whites and yolks. You'll need egg whites to make meringues and angel food cake. Egg yolks are required for making custards, our decadent brown sugar cinnamon bread pudding recipe, and our pumpkin creme brulee recipe. Learning how to separate eggs properly is the secret to creating the ideal texture, flavor, and structure of many classic desserts.
Types of French Pastries
Hearing the words "French desserts" probably evokes thoughts of macarons, croissants, eclairs, or crepes. Rightfully, those desserts come to mind first. But there are even more French pastries to be explored that you may have never even heard of before! Whether you’re opening a bakery, planning a coffee and dessert menu, or just embracing the flavors of the world, we have a list of 12 French pastries to try out. Use these links to learn more about specific French desserts: Croquembouche Paris-Brest Entremet Clafoutis Gateau Opera Mille Feuille Canele Tarte Tatin Petit Fours Souffle Creme Brulee Fraisier French Pastries List Below is a list of French pastries that are worth adding to your baking roster: 1. Croquembouche A croquembouche is a traditional wedding cake in France that is made up of cream puffs piled into the shape of a tower and bounded by caramel. The cream puffs are made from choux pastry and filled with cream. Each assembled cream puff is dipped in caramel and arranged on a croquembouche cone mold. The leftover caramel is then threaded around the croquembouche. Further decoration with nuts, chocolate, and edible flowers has also been known to adorn a croquembouche. Because of its high-end look, a croquembouche is considered to be a “piece montee” (mounted piece), referring to a sculptural confectionary centerpiece for formal parties. Croquembouche Pronunciation: Croquembouche is pronounced “khro-kem-boosh”. Croquembouche History: Croquembouche is said to have been first created by Marie-Antoine Careme in the late 1700s. The croquembouche was first served to noblemen and other royals during this era but is now served at weddings, baptisms, and other formal gatherings in France. What Is Choux Pastry? Choux pastry, also known as pate a choux (pat-uh-shew), is a delicate and hollow pastry that's made from water and/or milk, butter, flour, and eggs. Choux pastry achieves its golden crispy shell and hollow center from the high moisture content creating steam inside the pastry and puffing it as it bakes. The choux pastry is then cooled and filled with various creams. Pate a choux dough is used when making famous French desserts such as croquembouche, Paris-Brest, eclairs, profiteroles, saint honores, and religieuses. Not just for French pastries, choux pastry dough is used to make Spanish churros. Back to Top 2. Paris-Brest A Paris-Brest is an almond-studded, golden-baked pate a choux ring that has been sliced in half horizontally, decoratively filled with pastry cream, and dusted with powdered sugar. While Paris-Brest is traditionally filled with praline-flavored pastry cream (creme mousseline), you can use any flavored pastry cream or even whipped cream as the filling. Paris-Brest Pronunciation: Paris-Brest is pronounced “pah-ree brest”. Paris-Brest History: The history of the Paris-Brest dates back to 1910 when patissier Louis Durand of pastry shop Maisons-Laffitte was requested to make a dessert commemorating the Paris-Brest-Paris bicycle race. Durand shaped the Paris-Brest circularly to represent a bicycle wheel. Back to Top 3. Entremet An entremet is a multi-layered cake that has an inner core of texturally contrasting layers wrapped in a mousse encasement and enrobed with a glaze or ganache. This modern French pastry can be decorated with isomalt sugar pieces, tempered chocolate, honeycomb, meringue, candied nuts, edible gold, or fresh fruit. Entremet Pronunciation: Entremet is pronounced “on-tra-may”. Entremet History: Entremet translates to “between courses” in old French, so entremets were historically small dishes served between lavish sit-down meals. In our modern-day, entremets are known as complex, sleek, and detailed cakes that are served in patisseries. Back to Top 4. Clafoutis A clafoutis is a French dessert made with a thick, custard-like batter that’s poured over fruit and baked. The clafoutis turns into an airy, pudding-like texture and is then dusted with powdered sugar and often served with cream. The fruit in a clafoutis is traditionally unpitted black cherries, but you can pit yours with a cherry pitter for easier eating. Other fruits such as figs, berries, and different stone fruits can be used in a clafoutis as well. Clafoutis Pronunciation: Clafoutis is pronounced “klah-foo-tee”. Clafoutis History: Clafoutis originated in the southwest countryside of Limousin, France. Clafoutis became very popular during the 19th century and soon became a well-known French dessert all over the country. Back to Top 5. Gateau Opera A gateau opera is a French dessert that’s made up of thin layers of joconde sponge (almond cake) brushed with coffee syrup or Grande Marnier, with additional layers of chocolate ganache and coffee buttercream. The final layer is chocolate ganache that traditionally has “Opera” written in cursive. Gateau Opera Pronunciation: Gateau opera is pronounced “ghat-toe ohp-ehr-a” Gateau Opera History: The history of the gateau opera has conflicting origins, but the most accepted origin is the gateau opera’s invention in 1955 by Parisian pastry chef Cyriaque Gavillon at the famous Parisian patisserie Dalloyau. Back to Top 6. Mille Feuille Mille feuille is a French dessert that has three sections of alternating layers of flaky puff pastry and stabilized cream filling. It’s finished with vanilla royal icing and combed with chocolate ganache. Mille feuille means “one thousand sheets” in French, referring to the three sections of numerous layers of laminated puff pastry. Mille feuille is also known as a napoleon, although a napoleon traditionally uses almond cream instead of pastry cream. Mille Feuille Pronunciation: Mille feuille is pronounced “meel foy”. Mille Feuille History: Mille feuille was first introduced by chef Francois Pierre de la Varenne in Le Cuisinier Francois, one of the earliest French cookbooks. In its 1651 publish date, mille feuille originally used bechamel sauce (one of the five mother sauces) and was later changed by Marie-Antoine Careme to use a sweet cream as the filling. Back to Top 7. Canele A canele is a bread pudding-like French pastry with a deeply caramelized outer crust and a densely rich, tender-crumbed center. It’s flavored with vanilla and rum and baked in specially fluted canele molds. These molds bake the caneles to ensure the dark Maillard browning effect on the crust while maintaining the desirable, dense custardy interior. Canele Pronunciation: Canele is pronounced “kahn-eh-lay”. Canele History: While their origins remain disputed, it is commonly accepted that caneles were invented some time during the 15th and 18th centuries in Bordeaux. Back to Top 8. Tarte Tatin A tarte Tatin is an apple tart that consists of deeply caramelized apples and a flaky pastry crust. This French dessert is famously baked upside-down for the ultimate caramelization and so the apples are arranged in an organized pattern. When tarte Tatin comes out of the oven, it is inverted right-side-up to expose the confit-like apples that are now nestled in a buttery-brown pastry crust. Tarte Tatin Pronunciation: Tarte Tatin is pronounced “tahrt tah-tahn”. Tarte Tatin History: Tarte Tatin is said to be created by French sisters Carolina and Stephanie Tatin at their hotel in Lamotte-Beuvron. It’s believed that it was made accidentally by the overworked sisters, who either baked the tart upside-down by mistake or incorrectly followed an apple pie recipe. Back to Top 9. Petit Fours Petits fours are small tea cakes in various flavors that are frosted and decorated. Petit fours translate to “small oven” in French and are also sometimes known as mignardises. Petits fours are usually recognized as sweet French desserts, but they can be made into a savory version. Sweet petits fours are very common at tea parties, weddings, and bridal showers. Petit Fours Pronunciation: Petit fours is pronounced “puh-tee fohr” Petit Fours History: Petits fours were first made in 18th century France when bakeries solely used large brick ovens. Because these ovens were not temperature controlled, the ovens would get to blazing hot temperatures which were perfect for baking bread. During the cool-down period after the bread was finished, bakers would utilize this leftover oven heat to bake more delicate desserts, one of them being the cake in petits fours. Back to Top 10. Souffle A souffle is a light and airy baked egg dish that can be made either sweet or savory. Souffles are more commonly thought of as a French dessert, with the most popular sweet souffle flavor being chocolate. Because souffles are so versatile with their flavoring options, there are many more sweet souffle options that can be used as a French dessert. Lemon souffle, raspberry souffle, and Grand Marnier souffle are very popular flavors. The most popular savory souffle flavors are cheese souffles, spinach souffles, and chicken souffles. Souffle Pronunciation: Souffle is pronounced “soof-lay”. Souffle History: There are many different accreditations of who first invented the souffle. Some say it was first made by Vincent de la Chappelle in the 1700s. The next accreditation is Antoine Beauvillers, who wrote in detail about souffles in his 1814 cookbook “L’Art Du Cuisinier”. However, many people look to Marie-Antoine Careme as the chef that truly developed and popularized this iconic French dessert. Back to Top 11. Creme Brulee A creme brulee is a baked custard dish with a top layer of caramelized sugar. The custard base is traditionally baked in a ramekin and stored in the refrigerator so the custard is chilled before service. The hard sugar topping is caramelized on the custard using a butane torch or salamander just before serving. This French dessert usually uses a type of vanilla, but many restaurants and chefs have used specialty ingredients to give creme brulee their own spin. From matcha and Kona coffee to ruby chocolate and pumpkin creme brulee, there are so many options to make one that’s unique to your menu. Creme Brulee Pronunciation: Creme brulee is pronounced “krehm broo-lay”. Creme Brulee History: The history of creme brulee is a widely debated topic in the food world. Currently, the earliest known recording of the recipe is in Francois Massialot’s 1691 cookbook “Cuisinier Royal et Bourgeois”, but many believe creme brulee was made far before that in the 14th century. Back to Top 12. Fraisier A fraisier is a summertime French dessert that is made from strawberries, genoise sponge cake, mousseline cream, and marzipan. Strawberry translated in French is “fraises”, which is where the name for this cake comes from. A fraisier is typically built with a genoise sponge on the bottom, halved strawberries lining the outside and inside, topped with mousseline cream, and topped again with a second layer of genoise sponge. It is finished with marzipan but can be dusted with powdered sugar or a small layer of more mousseline cream. Fraisier Pronunciation: Fraisier is pronounced “frez-yay” Fraisier History: The origin of the fraisier cake is mostly unknown. Some date the fraisier cake to the 1860s, while others guess the 1930s. Back to Top French cuisine has a rich history with even richer dishes to be explored. Next time you’re planning a new menu, keep in mind this list of French pastries for your dessert section. Don’t forget to practice the pronunciations!