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Coconut Matcha Meringue Macaroons https://www.metro.ca/userfiles/image/recipes/macarons-noix-coco-meringue-the-matcha-11450.jpg PT15M PT22M PT37M
1. Preheat oven to 325F (170C). Line two baking sheets with parchment paper.2. Put whites eggs and salt in the bowl of a stand mixer fitting with the whisk attachment. Alternatively, use hand beaters. Beat on medium speed until whites eggs are frothy. With mixer running on medium-high speed, slowly add in sugar. Whisk on high speed until mixture is stiff. Mix in matcha powder and almond extract. Mix in shredded coconut.3. Drop heaped tablespoons of the mixture onto prepared baking sheets, spacing 1-inch apart.4. Bake for 20-22 minutes, rotating sheets halfway through baking, until macaroons are lightly golden brown. Let cool 5 minutes on tray before removing to a rack to cool completely. Dust with more matcha powder before serving, if you like.Source : Metro
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2 large eggs whites 1/2 tsp. (2,5 ml) salt 3/4 cup (185 ml) (150g) granulated sugar 2 tsp. (10 ml) matcha powder 1/2 tsp. (2,5 ml) almond extract 2 1/2 cups (625 ml) (300g) sweetened shredded coconut
Coconut Matcha Meringue Macaroons

Coconut Matcha Meringue Macaroons

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20
desserts
0:15
Preparation
0:22
COOKING
0:37
TOTAL TIME

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Ingredients

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  • 2
    large eggs whites
  • 1/2 tsp.
    (2,5 ml)
    salt
  • 3/4 cup
    (185 ml)
    (150g) granulated sugar
  • 2 tsp.
    (10 ml)
    matcha powder
  • 1/2 tsp.
    (2,5 ml)
    almond extract
  • 2 1/2 cups
    (625 ml)
    (300g) sweetened shredded coconut
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Preparation

1. Preheat oven to 325F (170C). Line two baking sheets with parchment paper.

2. Put whites eggs and salt in the bowl of a stand mixer fitting with the whisk attachment. Alternatively, use hand beaters. Beat on medium speed until whites eggs are frothy. With mixer running on medium-high speed, slowly add in sugar. Whisk on high speed until mixture is stiff. Mix in matcha powder and almond extract. Mix in shredded coconut.

3. Drop heaped tablespoons of the mixture onto prepared baking sheets, spacing 1-inch apart.

4. Bake for 20-22 minutes, rotating sheets halfway through baking, until macaroons are lightly golden brown. Let cool 5 minutes on tray before removing to a rack to cool completely. Dust with more matcha powder before serving, if you like.

Source : Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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