Macaroons Recipe
Ingredients
| Non-stick spray coating | ||
| Egg whites | 2 | |
| Vanilla | 1/2 Teaspoon | |
| Cream of tartar | 1/8 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Flaked coconut | 3/4 Cup (16 tbs) | |
Directions
Spray a cookie sheet with non-stick coating; set cookie sheet aside.
Place egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.
Add the vanilla and cream of tartar to the egg whites.
Beat with an electric mixer on medium speed till soft peaks form (tips curl).
Gradually add the sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved
Gently fold in the coconut.
Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
Bake in a 325° oven for 12 to 15 minutes or till lightly browned.
Cool cookies on a wire rack.
Place egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.
Add the vanilla and cream of tartar to the egg whites.
Beat with an electric mixer on medium speed till soft peaks form (tips curl).
Gradually add the sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved
Gently fold in the coconut.
Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
Bake in a 325° oven for 12 to 15 minutes or till lightly browned.
Cool cookies on a wire rack.
Chef
