10 March 2012

American Macaroons

So, since French macarons are apparently beyond my abilities, I decided to downgrade to the American version.  Gluten-free and paleo-friendly!  And perfect for fondue with friends :)
  • 4 egg whites
  • 1/2 cup sugar (preferably organic or turbinado)
  • 1 bag (8 oz) shredded coconut
Beat the egg whites until stiff, slowly add sugar while beating.  Add coconut.  Drop onto parchment papered cookie sheet and bake at 350* for 15 to 20 minutes.

Since we don't have an egg beater, we had to improvise...and this is how engineers improvise:
 I think that maybe we overbaked them because they don't look as fluffy and white as most of the other internet recipes say they do.  In fact, this might be another kitchen disaster.  If you're really looking to make some macaroons, I'm going to advise you to find some other blog.  Just use this one as a warning :)
But they tasted delicious and went really well with the chocolate fondue!  As did the strawberries and bananas, not to mention the really great friends!

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