Coconut Macaroons
This is the best use of leftover egg whites you’ll find. Generally, one egg white will support one cup of shredded coconut or ground nuts, but I like to be safe and use an extra egg white. You can combine nuts and coconut or use any of them alone.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Use an electric mixer to beat the whites until foamy. Gradually add the sugar until the mixture is stiff. Fold in the remaining ingredients.
Step 2
Use a pastry bag, a resealable plastic bag with a corner cut out, a spoon, or wet hands to form small mounds from tablespoons (or a little more) of the meringue mixture and place on a nonstick baking sheet or a baking sheet lined with wax paper. You can space them quite closely since they will not rise.
Step 3
Bake until light brown, 15 to 20 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.
Walnut or Almond Macaroons
Step 4
Toast 2 1/2 cups walnuts or blanched almonds in a skillet over medium heat, shaking the pan frequently until they become fragrant, about 5 minutes. Grind to a powder (you can use granulated sugar in this case, grinding it with the nuts) in a food processor. Then proceed as directed, substituting nuts for the coconut.
Almendrados
Step 5
The famous Spanish version, always made with almonds, sometimes with egg yolks: Follow the preceding variation, using almonds and adding 1 teaspoon finely grated lemon zest. After putting the cookies on the sheet, sprinkle their tops with some sliced blanched almonds and bake as directed.
Coconut Macaroons, Caribbean Style
Step 6
In step 1, substitute dark rum for the vanilla extract and add 1 teaspoon peeled and grated fresh ginger with the coconut mixture.
