Some recipes come out of desire, while others come from necessity. The biggest bane to the baker is a basic one: separation. May recipes call for only the yolks or the whites of the egg. Master Bakers can often craft a pairing recipe to utilize the leftover ingredients because wasting part of the egg is just waste. This recipe comes from the fact that after baking a yellow cake, six egg whites were leftover.
In the American realms, macaroons are a sweet cookie made of light batter and heaping amounts of coconut. Sweetened, shredded coconut can easily be found at most markets. Most bags of coconut are sold in quantities divisible by seven since two cups of coconut equals seven ounces. Keep note apprentices, for this simple fact makes the whole recipe much easier.
6 egg whites
1 1/3 cup of sugar
A pinch or two of salt
2 teaspoons of vanilla extract
2/3 cup of flour
4 cups of coconut, shredded and sweetened
A double boiler, or a makeshift one consisting of a metal mixing bowl and a pot with water in it
In the double boiler, whisk together the egg whites, sugar and salt. Once the ingredients have become creamy, beat in the vanilla extract. Remove from heat once thoroughly mixed. Alternate sifting the flour and adding in the coconut and combine until mixed. Cover the bowl and place it in the refrigerator until firm, usually a couple hours.
Preheat the oven to 325 degrees F. Line your baking sheets with parchment paper and scoop a heaping teaspoon’s worth of batter for each cookie, setting the balls of dough about an inch apart. Bake for 15 minutes, or until the tops of the macaroons begin to turn golden. Remove from the heat and let them cool on a cooling rack. Serve warm while the exterior is crunchy and the interior is fluffy and moist.
For an extra step, you can even dip macaroons in chocolate! Once the cookies have cooled completely, melt some bitter or semi-sweet chocolate and dip the cookies for a delicious change.