bakery. It has wonderful breads, pastries and confections. We prefered the dark chocolate macaroons from the bakery in Bishop, CA but both places (Mammoth and Bishop) are really good. Eventhough we don't live up there anymore, I often think about their macaroons. I haven't been able to find one that comes close anywhere else. I did, however come up with a pretty good substitute today. :)
I had 3 egg whites left over from when I made my Nectarine Tart, so I decided to throw together a macaroon recipe. It's really easy to put together. I think the hardest part about this cookie has nothing with the ingredients; it is making sure the batter is cold, your oven temperature is good, and having the right kitchen tools.
Here's what you need:
|1 can sweetened condensed milk, 1 14 oz bag of sweetened flaked coconut, salt, egg whites, *cream of tartar, *hand held or stand mixer, *cookie sheets lined with parchment paper or no-stick liner, chocolate for decorating (optional)|
In a large mixing bowl, pour in 1 14 oz can of sweetened condensed milk (I used fat free, but any type will work.) . . .
Chill the batter in the fridge for at least 1 hour before baking.
When you're ready to bake, preheat your oven to 350 (if you have a convection oven this works best).
MAKE SURE YOU LINE THE COOKIE SHEETS! Macaroons are very sticky!! I used a silpat, silicone liner but parchment paper works well too (and you don't have to wash it afterwards.)
Return the unused batter to the fridge until you're ready for another batch.
Now you have beautiful macaroons perfect for eating right away (as I did, while I took these other pictures). Or you can melt some chocolate and decorate your cookies.
|I melted semi-sweet and white chocolate.|
|There is no wrong way to decorate them. You can dip the bottoms in the chocolate. You can dip half the cookie. Or you can go Jackson Pollock on them and make a random design on top, using a fork. Use your imagination. The sky's the limit.|
They can be enjoyed by themselves or with a warm beverage. Absolutely delicious. I dare you to eat just one. ;)
Here's the recipe:
3 extra large room temperature egg whites (or 4 large)
1/4 tsp cream of tartar
1/4 tsp salt
1 14 oz can sweetened condensed milk
1 tsp vanilla extract
1 14 oz bag of sweetened flaked coconut
Whip egg whites, cream of tartar and salt until stiff peaks form. In a seperate bowl, add the sweetened condensed milk, vanilla and coconut and stir to combine. Fold in whipped egg whites, 1/3 at a time, until they are all folded in. Chill for 1 hour. Preheat oven to 350. Scoop out macaroons onto silpat or parchment paper lined cookie sheets, 6 at a time. (Chill unused batter.) Put the cookies in the oven, turn down to 325 and cook for 20-25 minutes, until they are golden brown. Allow the cookies to cool on the cookie sheet for 5 minutes before transfering to a cooling rack.