Macaroons II Recipe

Ingredients
<br>- 2  egg whites
<br>- 1 tablespoon cornstarch
<br>- ½ cup white sugar
<br>- 1 teaspoon vanilla extract
<br>- 1 cup flaked coconut
<br><p></p>Directions
<br>step 1: Preheat oven to 300 degrees F (150 degrees C).  Line 2 baking sheets with parchment paper.
<br>step 2: In a medium bowl, beat the egg whites until stiff but not dry.  Fold in cornstarch.  Transfer to the top of a double boiler and set over low heat.
<br>step 3: Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan.  Remove from heat and stir in vanilla extract.  Stir in coconut.
<br>step 4: Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets.  Bake for 20 to 25 minutes until golden brown and firm to the touch.  Cool on the pans on wire racks.
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Ingredients
- 2 egg whites
- 1 tablespoon cornstarch
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup flaked coconut

Directions
step 1: Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
step 2: In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.
step 3: Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.
step 4: Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.

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