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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Best Macaroons I ever tasted. Ingredients:
2 egg whites |
1/2 cup sugar |
3 tablespoons honey |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/3 cup unbleached flour (at passover potato starch or matzo cake meal can be substitued in equal quantity for the flour) |
3 cups unsweetened dried shredded coconut (if you can only find sweetened coconut, reduce the sugar in the recipe to 1/4 cup) |
Directions:
1. preheat oven to 375F degrees.
2. Beat egg whites until starting to expand but still soft.
3. Add sugar, honey, and extracts.
4. Beat at high speed until very stiff peaks form, about 8-10 minutes.
5. Fold in flour and coconut by hand.
6. Drop on well buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a#2 star tip.
7. Bake at 375ºF for about 10 minutes or until golden.
8. Variations-.
9. (a) For cocomacs, add 1 additional tablespoon of honey to egg white.
10. Then fold in 1/2 cup unsweetened cocoa with the flour.
11. (b) Dip the bottom of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
12. (c) Sandwich two dipped macaroons together to make a macwich .
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