MACAROONS - MACARONS

Celebrate National Macaroon Day on May 31^st by baking and eating macaroons or their fancier counterparts called macarons, especially with a nice cup tea!  Honor this flourless cookie which is popular around the world by using these basic recipes, most of which start off with a base of egg whites and sugar which is typically whipped into a stiff meringue, to create your own signature treats:

COCONUT MACAROONS

3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

            Vigorously whisk together the egg whites and sugar until it forms a stiff, glossy meringue, then add vanilla and salt. Fold in the coconut by hand, stirring until evenly combined. Drop the batter in mounds (about 2 tablespoons each) 1 inch apart on parchment lined baking sheets. Bake at 325 degrees, rotating the sheets halfway through, until golden brown, 20-25 minutes.  Let cool completely.  The macaroons will keep for up to 5 days at room temperature in an airtight container.

Variations: dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture

FRENCH MACARONS

3/4c toasted slivered almonds

2c confectioner’s sugar

3 room temperature egg whites

1/2tsp almond extract

2Tbs sugar

pinch of salt

            In a food processor, pulse almonds until very finely ground and then add confectioners’ sugar until well combined.  Combine egg whites and extract then beat until frothy. Gradually add sugar, beating until stiff peaks form. Fold almond mixture into egg-white mixture by hand until well combined and let batter stand for 15 minutes.   Spoon batter into a large pastry bag and pipe 1 1/2-inch rounds, 2 inches apart, onto parchment lined baking sheets.  Let cookies stand at room temperature for 45 minutes before baking to develop the signature crisp exterior. Bake at 275 degrees for 16 to 18 minutes or until firm to the touch. Let cool on pans completely.  Eat plain or add filling between two macarons.

Variations: add gel food coloring for a rainbow of colors; add 2Tbs cocoa powder to almond mixture; fill with ganache, jam, butter cream or strawberry cream cheese.

NO BAKE COCOA MACAROONS1/2c butter

2c sugar

1/2c milk

1/2c coconut

3c rolled oats

1/2c cocoa powder

          Combine butter, sugar and milk, bring to a boil and stir constantly for 2 minutes.  Remove from heat and add coconut, oats and cocoa powder and mix well.  Drop by heaping tablespoons onto a wax paper lined cookie sheet and refrigerate to set.  Store in an airtight container.

Variation: Add 1/2c peanut butter

 

“All hard work brings a profit,
but mere talk leads only to poverty.”

Proverbs 14:23