I made macaroons today, and they were, to quote Josh, "awesome." They were also really easy.
Ingredients:
3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped
Directions:
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper (this is really important cause these things will stick!)
2. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots, mix to combine.
3. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons. Place 1/2 inch apart on prepared baking sheet. The macaroons are not supposed to spread, but mine fell apart a little while baking. This recipe makes about 20 macaroons.
4. Bake until lightly golden, 30-40 minutes. Mine were done after about 30 minutes, but my oven tends to run hot. Rotate halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temperature, up to 1 week.
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