Into the oven they go! I watch for that magical color transformation. They’ll need about 15-20 minutes, but ovens vary. You want the bottoms and the tips to be a deep, golden brown. The smell is incredible. I let them cool completely on the baking sheet—this is crucial, as they are very fragile when hot. Once cool, they firm up into the perfect chewy-crisp texture. If I’m adding chocolate, I melt it gently and just dip the bottoms, letting the excess drip off before setting them back on the parchment to set.
Pro Tips for Best Results
My biggest tip is all about the egg whites. Make sure your bowl and beaters are impeccably clean and completely free of any grease. Even a tiny bit of yolk can prevent them from whipping up properly. I give mine a quick wipe with lemon juice or vinegar to be safe. It seems fussy, but it’s the secret to getting that voluminous, stable foam that binds everything together.
I’ve tested the baking time three different ways, and pulling them out when they’re just barely golden all over leads to a texture that’s a bit too soft in the middle. Let them get that deeper amber color on the peaks and edges. This creates a wonderful caramelization on the coconut sugars, giving you that irresistible contrast between the crisp exterior and the tender, chewy center. Don’t be afraid of a little color!
If you’re dipping in chocolate, let your macaroons cool completely first. I made the mistake of dipping a warm one once, and the chocolate slid right off in a messy puddle. Also, temper your chocolate just a bit by melting it slowly over low heat or in short bursts in the microwave, stirring frequently. This gives you a smoother finish and a satisfying snap when you bite into it.
Common Mistakes to Avoid
The first time I made these, I was in a hurry and used cold egg whites straight from the fridge. The result was a sad, runny mixture that never achieved the right volume, and my macaroons were flat little pancakes. Room temperature egg whites whip faster and higher, creating the necessary structure. I now simply set my eggs out on the counter for 30 minutes before I start, or I place the separated whites in a bowl of warm water for 5 minutes.(See the next page below to continue…)