Undaunted, Rosie staggers back into the kitchen
and continues her baking.
For her third little confection today,
Rosie's making Coconut Cranberry Macaroons.
Ingredients for Coconut Cranberry Macaroons:
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
zest of 1 orange
2 tsp vanilla extract
1/2 tsp salt
3 cups coconut
Whisk egg whites,
then gradually add in sugar,
constantly whisking.
Add in cranberry and orange zest,
vanilla and salt.
Toss coconut with egg mixture
until completely coated.
Make little mounds
and bake at 350 degrees
about 16-18 minutes -
until macaroon is nicely toasted and dry.
Cool on rack.
Lightly whip the whites.
Be sure your beaters and bowl are completely dry
and there's not a speck of yolk in the whites.
Also, you'll get better volume
with whites if they're at room temperature.
and form a tablespoon or so
of the coconut mixture
into pointed mounds on parchment paper.
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