Coconut-Almond Macaroons

In my family, we don’t kid around about dessert – there are usually just as many options as during the main meal!  This weekend, I had the pleasure to make macaroons for part of the dessert at our family Seder.  I am happy to report that everyone loved them – even the non-coconut fans.

Some tips

  • I use an egg white from a fresh egg
  • The salt really makes a difference
  • Accidentally used 1/3 cup almonds instead of 1/4 in last batch, and they still turned out great
  • An ice cream scoop is the perfect size to plop down on baking sheet (I used a Silpat to line them)
  • Cooking time is really from 11-15 minutes (have to watch closely for edges to be golden brown)
  • A smaller spoon makes for a better drizzle
  • Tempering the chocolate in the microwave (15-20 second intervals) is the easiest way to melt the chocolate

Advertisements

Share your comments here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: