Snow-Capped Macaroons
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 large
Egg White1 cup
Granulated Sugar1 cup
Almond (sliced, crushed)1 tsp
Vanilla Extract1 tsp
Salt3 cups
Sweetened Shredded Coconut3 tbsps
Light Corn Syrup1 tbsp
Unsalted ButterDirections:
1
Make the cookies: Preheat the oven to 325 degrees F
2
Line 2 baking sheets with parchment paper
3
Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt
4
Fold in the coconut
5
Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets
6
Dampen your hands and form into tall pointed mounds
7
Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes
8
Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely
9
Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl
10
Cover with plastic wrap and microwave until melted, about 2 minutes
11
Whisk until smooth
12
Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet
13
Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour
14
Store in an airtight container up to 1 week
15
Photograph by Steve Giralt