Wednesday, February 16, 2005
Bite with Belkys: White Chocolate Macadamia Nut Macaroons From Student Chef Aria Kagan
The treat -- "marvelous macaroons." And if Belkys can make them -- anyone can. The recipe in tonight's bite.
The Chef: Aria Kagan from Florida International University's School of Hospitality Management and Tourism
The Dish: White Chocolate Macadamia Nut Macaroons
3 cups shredded coconut
4 egg whites
½ cup sugar
½ cup macadamia nuts
1 tsp. vanilla extract
¼ tsp. kosher salt
5 oz. melted white chocolate
Chopped dried mango, papaya or pineapple pieces
-Preheat oven to 350 degrees.
-Toast nuts on sheet pan until lightly golden brown, about 8-10 minutes checking and stirring every two minutes. Allow nuts to cool before chopping.
-In a heat safe bowl combine the sugar, egg whites, vanilla extract and salt. Stir until incorporated.
-Add coconut and nuts to egg mixture and place over simmering water.
-Constantly stir until egg whites are thick and mixture is very warm to the touch.
-On a sheet pan with parchment paper, scoop tablespoons of the mixture 1 inch apart.
-Bake at 325 degrees for 12-15 minutes or until edges of the macaroons are deep golden brown.
-Allow macaroons to cool, then drizzle with white chocolate.
-You may add an extra tropical flare by adding chopped dried mango, papaya or pineapple.
FOR MORE INFORMATION:
South Beach Wine and Food Festival
To benefit FIU's School of Hospitality and Tourism Management
February 25-27, 2005