Macarons at home

1. Beat the egg whites into foam. It is better to do this in a narrow and deep container, because. few proteins. This way they will thrive faster. Yolks can be placed in a bag or plastic container and frozen. And then defrost and use in other dishes.

2. In a bowl, mix the coconut and condensed milk. The mass will turn out to be quite tight and plastic. Add almond extract (you can take vanilla or any other you like). Let's mix.

3. Add whipped proteins. I do so. I spread a few tablespoons of proteins and, in general, mercilessly, mix. This will make the plastic coconut mass lighter, and by adding the remaining proteins, we will maintain the splendor of the coconut mass.

4. This is the mass you get in the end. It is quite dense, but at the same time lush.

5. Well, then we arm ourselves with two spoons, or, like me, with an ice cream spoon, and spread the mass on a baking sheet covered with parchment. So the baking sheet does not need to be washed, and the dessert will not stick.

6. Bake macaroons in an oven preheated to 180 degrees for 15-20 minutes. Dessert should not brown too much.

7. And yes, the balls increase in size quite a bit.

8. Cool on a wire rack. If desired, you can pour the macaroons with melted chocolate, or dip the bottom into the same melted chocolate.

9. Here is a snow-white coconut delicacy.

Happy desserts!