Coconut Macaroon Sandwiches With Lime Curd
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Sugar1 cup
All-Purpose Flour1 tsp
Salt4 large
Egg White2.5 tbsps
Cornstarch4 large
Egg YolkDirections:
1
Make Macaroons: Heat oven to 325°F with racks in upper and lower third
2
Line 2 large baking sheets with parchment paper
3
Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well
4
Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound
5
Arrange mounds, rounded side up, 1 inch apart, on baking sheets
6
Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking
7
Remove cookies from oven and sprinkle while still hot with edible glitter, if using
8
Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely
9
Heat oven to 325°F with racks in upper and lower third
10
Line 2 large baking sheets with parchment paper
11
Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well
12
Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound
13
Arrange mounds, rounded side up, 1 inch apart, on baking sheets
14
Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking
15
Remove cookies from oven and sprinkle while still hot with edible glitter, if using
16
Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely
17
Make Lime Curd: Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter
18
Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute
19
Remove pan from heat
20
Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking
21
Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes
22
Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour
23
Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter
24
Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute
25
Remove pan from heat
26
Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking
27
Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes
28
Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour
29
Assemble Cookies: Transfer lime curd to plastic bag and press out excess air
30
Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd
31
Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich
32
Make more sandwiches in same manner
33
Transfer lime curd to plastic bag and press out excess air
34
Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd
35
Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich
36
Make more sandwiches in same manner