Citrus Macaroons
The extra-egg whites problem has been around for a long time, and its not surprise that macaroons have a long history. The Penguin Companion to Food tells us that they're found in cookbooks from the late 1600's! Incidentally, the word "Macaroon" is also the name of teh finest grade of grated coconut.
For those who enjoy lime or lemon and coconut, these pretty cookies are as good as it gets. Fresh with a hint of citrus, sweet but not cloyingly so.
2 egg whites
1/2 c. sugar
1 1/4 dessicated coconut, unsweetened.
2 T. pastry or cake flour
1/4 t. salt
1/2 t. vanilla essence
1/4 t. lemon essence, 1/4 t. almond essence
grated zest of 1 or 2 lemons, or limes.
Preheat the oven to 300F and line a baking sheet with parchment paper.
In a medium saucepan, combine the egg whites, sugar, coconut and flour. Cook over medium-low heat, stirring constantly, until mixture balls up and pulls away from the sides of the pot while mixing. (about 6 - 10 minutes).
Remove from heat and stir in the salt, essences and zest.
Immediately begin shaping the cookies. Using two teaspoons, scoop up a spoonful and drop onto the prepared baking sheet.
Bake for 10 - 12 minutes, until the coconut shreds have turned opaque and the cookies are very lightly browned on the bottom.
Lift the cookies, still on the parchment, onto a rack to let cool and firm. Peel them off the paper when they are cool. Store, once cooled, in an airtight container.
These cookies keep beautifully!
(as you can see, I let them cook for a wee bit too long...but I like them to have a little more crunch.)
(I used lemon.)
For those who enjoy lime or lemon and coconut, these pretty cookies are as good as it gets. Fresh with a hint of citrus, sweet but not cloyingly so.
2 egg whites
1/2 c. sugar
1 1/4 dessicated coconut, unsweetened.
2 T. pastry or cake flour
1/4 t. salt
1/2 t. vanilla essence
1/4 t. lemon essence, 1/4 t. almond essence
grated zest of 1 or 2 lemons, or limes.
Preheat the oven to 300F and line a baking sheet with parchment paper.
In a medium saucepan, combine the egg whites, sugar, coconut and flour. Cook over medium-low heat, stirring constantly, until mixture balls up and pulls away from the sides of the pot while mixing. (about 6 - 10 minutes).
Remove from heat and stir in the salt, essences and zest.
Immediately begin shaping the cookies. Using two teaspoons, scoop up a spoonful and drop onto the prepared baking sheet.
Bake for 10 - 12 minutes, until the coconut shreds have turned opaque and the cookies are very lightly browned on the bottom.
Lift the cookies, still on the parchment, onto a rack to let cool and firm. Peel them off the paper when they are cool. Store, once cooled, in an airtight container.
These cookies keep beautifully!
(as you can see, I let them cook for a wee bit too long...but I like them to have a little more crunch.)
(I used lemon.)
posted by ИНА_AK-47 at
3:17 PM
2 Comments:
Was there supposed to be a picture? You mentioned "as you can see" and I was thinking that I couldn't actually see anything, you see?
What on earth... ? I should have pictures for both the blueberry soured cream cake AND these puppies. Hm. i'll try to fix this
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