Ingredients
- 1 cup whole almonds
- 4 cups (20 ounces) unsweetened shredded coconut
- 6 large egg whites
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- ¼ tsp mandarin zest (2 small mandarins)
- 7 Tbs liquid honey
- 1/2 tsp a good white truffle oil
- Cracked salt to top
Preparation Steps
- Pulse the almonds in food processor till a fine crumble. Add coconut, process until fine, 1 to 2 pulses, transfer to bowl. [Some brands of coconut are finely shredded, pulse it just once or twice.] Mix in the egg whites, mandarin zest, sugar, salt, and vanilla extract together in the food processor, about 15 seconds. Stir the egg mixture into the coconut mixture until combined. Wrap the bowl in plastic wrap and refrigerate 30 minutes.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper with butter.
- Forming the cookies: Use either method
- Line a 1/4 cup measure with plastic wrap and pack coconut mixture into the cup (3/4 full) very firmly, then turn out onto your palm and place on cookie sheet.
- Using wet hands, roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.
- Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, before serving, about 1 hour.
- Heat honey on medium in a saucepan thin with 1-3 tsp of water if necessary to thin, stir and cook for a few minutes till you have a syrup like consistency. Test the consistency of the mixture by spooning a small sample out onto a cold metal or marble surface to make sure it stands up. Turn heat off, add 5 drops truffle oil and mix well. Drizzle over cooled macaroons, add cracked salt and serve right away.
Source:
3 Course Truffle Menu – Class by Chef Robin Kort at Swallowtail culinary adventures