Baker Jyoti Nanra shares her easy coconut macaroons recipe that you can elevate with lemon curd! “So easy!”
RECIPE: https://www.cityline.tv/recipe/snack/coconut-macaroons-w-lemon-curd/
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With a fresh spring dessert that smells delicious is JY nanra we love when you come here Jo always brings the beautiful and the delicious uh is there a fruit that you like most to bake with lemon especially in the spring so good right yes it’s like fresh it’s bright it adds
Amazingness to everything what are we going to make today okay I always tell you my recipes are easy right this one is so easy Trace So today we’re doing coconut macaroons the base recipe super easy if you want to elevate it you make a lemon curd and you top them off ooh so
It’s going to have a little bit of Tang and we got the coconuty of a macaroon okay how do we start so we’re going to start off by whipping our eggs to stiff peaks I’m just going to whip these yeah and that takes a little while to wh them
5 to 7 Minutes typically I have my whipped here what you’re essentially looking for is your whites to sort of Clump up inside your whisk like that and then we’re just going to knock those out can you do that without a stand mixer or are you doing like a major bicep workout
If you that would take you a hot minute if you did it by you could do it with a hand mixer though absolutely all right perfect okay so now we have those we’re going to set those aside if you want you can also pop that into the fridge and
Over here I’ve got some coconut so I’ve got finely shredded coconut and then I have some that’s a little bit chunkier less chunky so like in finer pieces so you have a little bit of texture going on there so you got both we have both in
There I’m going to pop in some lemon this is totally optional and this is sweetened or unsweetened coconut so always unsweetened coconut you never want to overwhelm the sweetness when it comes to macaroons especially because we’re adding in condensed milk in here so we’ve got our lemon zest I’m going to
Pop in some salt nice I like to add in a tablespoon of cornstarch so it adds a little extra softness you can also do a tap yoka starch here ma can be a little tough and you you can even up the cornstarch a little bit just remove a
Little bit of the actual coconut got it yeah okay good stuff beautiful okay I’m going to have you pour in that gorgeous condensed milk I okay put it in you can drink it if you do you need to go slow or just go for it you’re just going to
Pop it all in all right that is the good stuff right there so good and you could even use a coconut condensed milk here they sell that in stores now it elevates that coconut flavor it’s really really good lovely I’m going to pop in a tablespoon of
Vanilla nice and all we’re doing now is there’s like literally no science to this so easy you’re just mixing everything together until all of that condensed milk sort of coats that coconut ni and that lemon zest adds even more of that like citrus flavor that
We’re going to get from the curd so it just really brings it together it does give it that sort of spring freshness right I love it yeah and if you wanted like into this mixture you could also add in some like crushed pistachio some crushed nuts whatever you like nice yeah
Now is this pretty much the consistency we’re looking for the consistency we’re looking for so it’s like very roughly coated that’s exactly what we want you want to pop that in here and I will give this guy this goes in here that goes in there and there’s no like real way to do
It like there’s no perfect way to do it you’re just going to pop it in and our stiff egg whites are going to mix into that coconut mixture and it’s just going to act as a binder so it’s just going to hold everything together so we’re just beautiful mixing all of that
Together so as making a bit of your workout as well JY sometimes a little bit but I never whip my egg whites by hand oh you don’t okay no it’s like you’re very proficient in the uh in the kitchen if you go to J’s Instagram you will be inspired
Because everything she makes looks absolutely delicious but it’s also so pretty like all your recipes are gorgeous looking thank you okay so this is what we’re looking for so it kind of looks like what it looked like before but now it’s just got a little bit of those whites in
There to hold it all together and the whites what did the whites do like do it make it fluffy it just makes it slightly fluffy it binds everything together beautiful okay so now it’s time to put our uh macaroons together on the tray I like that you have this cute little
Scoop so you can use a scoop you can use two spoons whatever you like a little messy with it no no you just that’s exactly what you’re doing you’re not fired no you’re here to say thank you you’re going to be my baking helper okay so that’s perfect we’re just going to
Repeat that until we’ve sort of gotten them all onto that baking sheet beautiful oh my gosh do you need me to go H faster no I think we’re we’re good okay all right all right so much pressure everybody and they’re getting sloppy I think I think we’re good tra are we
Good okay okay fine they’re yelling at me TR we’re good what now we’re going so these go into our preheated oven oven’s going to be preheated to 325 mhm we’re going to pop these guys in okay tart they’re a little bit tart you got a little bit of
Lemon zest okay so this is what they look like as soon as they come out of the oven so what I like to do is you see that little divot in them as soon as they come out while they’re warm you’re going to grab the back of your spoon and
They’re very easy to mold while they’re warm and you’re just going to sort of push them in and create that little divot in them and that’s what’s going to hold all your here’s the whole thing I didn’t tell them Josiah can you just look at this they’re like little nests
That’s what I didn’t say like look at how that looks so that’s why you need to make a little divot in the middle it’s like the little nest and now what are we going to put in the little divot so in the little divot I like to coat my
Macaroon with a little bit of white chocolate I do white chocolate here because we’re doing lemon curd you could definitely do like a dark chocolate here dark chocolate is so good milk chocolate gold chocolate whatever you like shake that guy around coat it this tray goes
Into the fridge they come out nicely set up just like that oh that’s beautiful so then you get a little yes you to good absolutely so of course she’s taking it to the next level right you’ve got more absolutely we’re going to top them with homade lemon curd so I’ll have you do
That for me Trey talk to me about the lemon curd quickly is there a difference between This and like a lemon pie filling a lemon pie filling is essentially same ingredients lemon pie filling actually sets up in the oven as the pie Cooks this is a fully thickened
Lemon curd so all of that temperature stuff is already done to it so it’s shelf stable stays really nice in the fridge is absolutely Del ious can be used in cupcakes cakes all of that good stuff are you okay with the job I’m doing so far I think you’re doing
Wonderful amazing always looking for affirmation I love it I feel a little bit like a hog having all the dessert to myself so since we have a super fan in here let’s see if he’s a super fan of desserts come on in you come in here um why don’t you finish the last
Two put some lemon curd in there I didn’t tell him he was going to be working but let’s go I know you can do it with your big ring so oh and now what are you putting on top to so now hope you’re not allergic to pistachio are you okay
With I like to I like to top them with a little bit of uh toasted ground pistachio you could do peans here you could do a little more coconut you could do anything to add a little extra texture now do you want us to eat these
Do you want us to eat these what do you want I want you to eat whatever you want oh my gosh you yeah okay that’s the right answer are they good really good good I had a big bite mhm what do you think almost as good as winning the championship that’s
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