I’ve been
making (and eating) macaroons for quite a while now. I’ve even posted several varieties on my blog,
including a Healthy Classic Macaroon and a little more indulgent white chocolate version as well. They are one
of my favorites because I love coconut.
I’ve also been
planning on making a meringue of some sort all summer. Then, luckiest of coincidences, it happened….I
stumbled upon an amazing meringue post by Cupcake Jemma! I’ll include her video
below. She’s fun, creative, and most
importantly, she creates some of the most delicious sweet treats around!!! I felt so inspired by her video that I decided
to take her delicious recipe and, well, do what I do best, play around with
flavors!So today I bring you a hybrid of a meringue and a macaroon which equals….Meringue-aroons! (I’m pretty sure you’re required to say that with an Aussie accent.)
I hope you
enjoy my version of this delicious Cupcake Jemma recipe…
You’ll need…
4 egg whites
1 tsp cream of tartar
1 cup powdered sugar
1 pinch Himalayan salt
1 tsp almond extract
1/2 cup shredded unsweetened coconutYield: 12 cookies
I decided to whip up this recipe using just a hand mixer. That way I could walk you through the basic steps, since not everyone has a Kitchenaid type mixer. So to start, we only need medium mixing bowl and a hand mixer with a whisk attachment.
The first step is important...we need to let the eggs come to room temperature before continuing with the recipe. It's up to you whether you leave them to sit out before or after you separate them. Either way works fine.
When we separate the egg
whites from the yolks, we want to be sure that there are NO yolks mixed in with
the whites. If you don’t have one
already, I do suggest picking up an egg separator. They're inexpensive and just make life a
little easier.
Once you have the egg whites
separated and at room temp, place them in the mixing bowl and add in the cream
of tartar. Start to whip at medium speed
and continue until soft peaks form.
Once the soft peaks appear,
turn the mixer up to medium-high. Now we
can begin to add in the sugar, one teaspoon at a time. It is very important to go slowly with adding
the sugar! Adding too much too quickly
is asking for trouble. The mixture will
begin to look glossy with a nice shine to it.
Once you have whipped in all
of the sugar, add the almond extract and a pinch of salt. Then, *very gently*, fold in the coconut
shreds.
Scoop the mixture onto the
parchment paper one large spoonful at a time.
This should yield 12 cookies.
Bake in the preheated oven for 25 minutes. Then turn off the oven and let the cookies
hang out in there for at least an hour. I
actually allowed mine to sit for a bit longer than that.
Once they’ve rested, you
should be able to pop them right off the paper, without leaving any residue
behind. You'll notice they will have a
slightly hollow sound if you flick them.
That means they are light, airy, and baked perfectly!
Now serve and enjoy this wonderfully delicious flavor mash-up! I’d like to thank Cupcake Jemma again for the awesome inspiration. And seriously, go check out her YouTube channel and follow her if you aren't already!
Enjoy your meringue-aroons! I promise it's just as much fun to eat them as it is to say the name!
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