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Everything Macaroons
In our family we can never decide whether to make almond macaroons or coconut macaroons, or even the traditionally Sephardic lemon zest macaroons. One day I decided to try a mixture of all three…and they are by far our favorites. Delicate and flavorful, these macaroons are the best!
3 egg whites
1/8 teaspoon salt
1/2 cup sugar
2 cups shredded sweetened coconut
1/4 cup slivered almonds
1/4 cup finely ground almonds
1 teaspoon minced lemon zest
1/2 teaspoon vanilla
Preheat the oven to 325 degrees and line heavy baking sheets with parchment paper. In a large bowl, mix the egg whites and salt with an electric mixer on low speed for a minute. Then increase the speed and beat until soft peaks form. Slowly sprinkle in the sugar, beating constantly until all of the sugar has been added and stiff peaks form. Fold in the remaining ingredients, making sure not to overmix. Drop the batter by the tablespoonful onto the prepared baking sheets. Place in the oven and immediately reduce the temperature to 275. Bake for 40-45 minutes or until firm and pale golden brown. Cool on the baking sheets for a few minutes, and then remove to a wire rack to finish cooling.
Makes about 3 dozen macaroons.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour, 5 minutes
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