4 egg whites at room temperature
1 cup vanilla flavoured white sugar *
1/4 tsp salt
3 cups desiccated medium shredded coconut **
1/2 cup cake flour ***
Whisk the egg whites, sugar and salt over a double broiler until it is creamy and white.
Mix the flour and coconut to the warm egg mixture. Cover with a cling film and leave it in the fridge for about 1 to 2 hours until it firms up.
Place 1 tbsp with a scoop in an ungreased baking sheet, do not flat it has to be in a mound. Bake the macaroons a preheated oven at 325F for 15 to 20 minutes until it is golden brown. Leave it in the baking sheet until it has cooled as it will firm up after removing from the oven, so don't leave it in the oven for a long time, 15 minutes of baking was sufficient for me.
* If you aren't using vanilla flavoured sugar, use 1 tsp vanilla just before mixing the flour.
** You can use either sweetened or unsweetened I used 1/2 of each.
*** To make cake flour use 3/4 cup all purpose flour mixed with 2 tbsp cornstarch this will make 1 cup of cake flour (halve it for this recipe or save it for later)
Wondering what to do with the yolks, here is an option to make zabaglione custard cream for tiramisu.
This recipe is adapted from Joy of baking.This goes to tea time treats by Karen and Kate, bookmarked recipes, tea time snack, sweet luv, anyone can cook, Valentine special, dish for loved ones, show me your hits, street food, valentine celebrations and bake fest at tomato blues, cake, cookies and dessert, walk through memory lane, kid's delight sweet at Edible entertainment, just 4 fun
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First