Macaroons

Makes 2 dozen Source:Cook’s Illustrated 10/96

These are wonderfully chewy and light, as well as easy to make.  Make either the Almond or Coconut version, depending on your preferences. Note also the Fudge-Almond,  Lemon-Almond Macaroons, and Macaroon Buttons variations below.

2 dozen 2" [5 cm] cookies

Almond Macaroons

3 cups blanched slivered almonds 12 ounces 340 grams 3 large egg whites     100 ml 1½ cups sugar (caster) 10.5 ounces 300 grams 1 tsp almond extract (essence)     5 ml

Coconut Macaroons

14 oz sweetened flaked coconut       400 grams 3 large egg whites     100 ml 1½ cups sugar (caster) 10.5 ounces 300 grams ½ tsp almond extract (essence)     2.5 ml

Preheat oven to 325°F [170°C].
Line 2 large cookie sheets with Parchment paper.

Turn almonds into food processor fitted with metal chopping blade; process 1 minute.
Add sugar; process 15 seconds longer.
Add whites and extract; process until paste wads around blade.

For coconut, process 1 minute - should look like slush.
Scrape sides and corners of work bowl with spatula; process until stiff but cohesive,
malleable paste forms. About 5 seconds.
If mixture is dry or crumbly, turn machine back on and add water by drops until proper consistency is reached.

Allow scant 2 tablespoons of paste for each macaroon (use 1 ¼"  [3 cm] scoop). Or pipe with ¾ " [2 cm] star tip.
Drop cookies on lined sheets, spacing 1½”  [4 cm] apart.
Bake until golden brown, 20 to 25 minutes. (if over baked, they will dry out quickly when stored).
Cool completely on papers.
Store in airtight container for 4 days or freeze for up to 1 month.

Fudge-Almond Macaroons:

1½ cups blanched slivered almonds 6 ounces 170 grams 3 large egg whites     100 ml 1½ cups sugar (caster) 10.5 ounces 300 grams 1 cup Dutch process cocoa 3 ounces 85 grams ¼  tsp salt     1.2 ml 1 tsp almond extract (essence)     5 ml

Follow directions above, adding cocoa & salt with the sugar.
These are done when they have cracked lightly across the top.

Lemon-Almond Macaroons:

Follow recipe for Almond Macaroons, making the paste without water.
Add 2 Tbs. grated lemon zest (2 large lemons) and process 10 seconds longer.

Macaroon Buttons:

Roll dough into 1 teaspoon-sized balls and arrange 1"  [2.5 cm] apart on baking sheet.
Bake until they look dry and have just begun to color, 10-12 minutes.

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