German Chocolate Macaroons Recipes

COCONUT AND MARZIPAN MACAROONS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
• Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
• Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
• Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
• Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
• Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

COCONUT MACAROONS GERMAN STYLE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

KOKOSMAKRONEN (GERMAN COCONUT MACAROONS)

Steps:

• Prepare a water bath. The water should cook lightly.
• In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
• Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
• Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
• Let cool to room temperature again.
• Preheat oven to 160°C.
• Place baking wafers on baking tray.
• Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
• Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
• The cookies should remain light in color and just a bit browned.
• If you like you can decorate the Kokosmakronen with icing chocolate.
• NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
• NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.