Maple Macaroons
Source of Recipe
From Design Cuisine Pastry Chef Patrick Carreau; posted by Cheryl Harris
List of Ingredients
3 cups finely shredded dried coconut
3 egg whites
2/3 cup sugar
1/3 cup pure Vermont maple syrup
2 teaspoons maple extract
Recipe
Combine all ingredients in the top of a double boiler, and heat slowly, stirring frequently, until sugar is just dissolved. Remove from heat, transfer to a sheet pan or shallow Pyrex dish, and let mixture rest at room temperature for 1 to 1 1/2 hours, until liquid is absorbed.
Preheat oven to 320 degrees, and, using a teaspoon (for small) or a tablespoon (for large), place scoops of batter onto a baking sheet lined with parchment paper. Bake macaroons for 20-25 minutes (small) or 25-30 minutes (large), or until golden brown. Remove immediately from baking sheet, cool on wire racks, and serve, or store loosely covered at room temperature.
Makes about 48 small or 24 large
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