Sorry, I can hear my dad in my head saying, "Macarooneyroons."
My mother has been craving Macaroons for a few weeks now. I can't do a whole lot to make her life better, but I can try to fill these little wishes for her. She had a few specifics in mind too. She wanted a good fresh macaroon that was crispy but soft in the center. Well, we went on a search and do you know that none of the stores around us have any. So I started searching recipes. She has fond memories of Macaroons from childhood and I wanted to find as authentic a recipe as I could. I figured that the recipes that call for sweetened condensed milk couldn't be right. So I searched some more and came up with this one. I love it and so does she. It is crispy and soft and isn't very sweet so you enjoy the great toasty coconut flavor.
14 oz unsweetened flaked coconut (the longer shreds work better and have the right feel)
2/3 cup sugar
4 egg whites
1 tsp vanilla
6 Tbsp flour
1/4 tsp cream of tartar
1/2 tsp salt
Pre-heat the oven to 320 deg. F.
Mix the coconut, sugar, flour and salt together and set aside.
Beat the egg whites and cream of tartar until stiff. Add the vanilla and fold in.
Fold in the dry ingredients.
Drop batter onto baking sheets covered with parchment paper (about 1-2 Tbsp).
Bake for 25-30 minutes until golden brown.
Cool and serve.
Store in a zipper bag to keep them from drying out too much.
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