Here’s a great basic recipe that I found for macaroons. Just in time for Passover. Guess who got asked to bring dessert! This is really simple and delicious, if you are a macaroon lover.
For the macaroons:
1 cup sweetened condensed milk
1 tsp vanilla
1 (14 oz) bag of flaked coconut
2 egg whites
pinch of salt
For the chocolate topping:
6 oz dark chocolate
2 T. Crisco
In a large bowl mix the coconut with vanilla and condensed milk. Beat the 2 egg whites and salt until they are stiff. Gently fold the whites in to the coconut mixture.
Use a baking sheet covered with parchment paper.
Dip two soup spoons in water and shake off. Use these to form the macaroons and place atleast 1 inch apart on the parchment paper. Do not compress. Mine were a little bigger than golf ball size. Keep dipping and shaking the spoons as needed. I did it every 2 or 3 pieces. I got about 22 or 23 macaroons.
Bake in the oven for 20- 25 minutes. Cool on a rack.
Melt the chocolate and Crisco in a double boiler. When smooth drizzle over the cooling macaroons. There is enough chocolate to cover about 30 with the white bottoms showing. Let cool and set before moving. Use a very flat spatula to remove from the parchment.
| Topics: Recipes |