Macaroons – what’s not to love?

Note: The url in the photo is my old url. I did not swipe the photo. I plastered the url on it because someone did steal it. Sad, really, when you consider it’s not such a good photo. Oh, well..on with the recipe! They taste better than I can make them look in a picture.

Let’s see…they’re cholesterol-free, have just five ingredients and are a snap to make. They’re macaroons. This recipe has its roots in Passover, as it uses no flour and only air and egg whites for leavening. But they’re delicious year-round and they’re for everyone.

It’s an old recipe which made its way to me from a woman I knew when I was just learning to cook and bake. It was her family’s Pesach recipe and was easy enough even for me. I loved them long before I knew — or cared — how guilt-free they are. Now that I’m old enough that I have to care, I make them a couple times a month. My SO loves them with tea or coffee.

So let’s make some. I’m trying a new product today, the Land o’ Lakes whites that can actually be whipped for baking, and so far I like the way they behave.

They made nice, stiff peaks.

Fold in the coconut gently, so the whites don’t deflate, and that’s it! Here’s the recipe, which I’ve edited for clarity and modernity.

Pesach (Passover) Macaroons

2 egg whites
2/3 cup sugar
dash of salt
1/2 teaspoon vanilla
1 1/3 cups coconut (this is half a 7-oz bag)

Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar until stiff peaks form. Fold in coconut carefully.

Drop by teaspoon on a baking sheet lined with parchment or silicone. Bake 15 to 20 mins. at 325 degrees until they’re light brown, being careful not to burn bottoms. (they need 19-20 mins. in my oven.) They will be fragile and I let them cool on the baking sheet for a couple minutes before moving them to a rack. Yield: about 20. Store in airtight container for many days.

NB: These are really very light meringues, so don’t choose a humid day to make them.

Pointers: Whites whip better and faster at room temp, and eggs separate better at room temp. And I’ve always got a can of Deb-El Just Whites powder in the pantry, which works really well. While the whites came to room temperature, I wiped the wire whip and the inside of the bowl with a bit of white vinegar. They have to be scrupulously clean or the whites won’t whip well. You never taste the vinegar, but it ensures any possible trace of grease is gone. I also lined my baking sheet with parchment. Please do use parchment or silicone for the best results.

Tagged as: easy, Jewish holidays, Passover, quick