Melt in your mouth Macaroon Meringues that taste very much like the favorite macaroon cookie.
1-3/4 cup sugar
1 teaspoon cornstarch
8 egg whites
2 teaspoons almond extract
6 ounces toasted coconut
To make the meringues:
Preheat the oven to 200-degrees. Line two baking sheets with parchment and trace 3-inch diameter circles on the paper.
Combine the sugar and corn starch.
Put the egg whites in the bowl of an electric mixer and beat on High until they foam. Slowly add the sugar mixture and almond and vanilla extracts while continuing to beat. Beat until stiff peaks form. Fold in toasted coconut.
Put the meringue in a pastry bag fitted with a plain 1/2-inch tip and pipe meringue into the traced circles in a tight spiral, filling the circles. Smooth with a spatula.
Bake until dried, 1-1/2 to 2 hours. If the meringues begin to brown, reduce the heat to 150-degrees. Turn the oven off and leave the pans on the rack to cool and finish drying overnight.
Second day: When cool, trim 1/2-inch from the diameter and flatten the top of the meringue discs with a knife so the meringues will be flat when stacked.
Recipe makes approximately 3 dozen.
Extra: Pretty Angel Macaroons
Easy to prepare angel macaroons are made with angel food cake mix and strawberry soda for a wonderful shortcake like flavor.
1 16-ounce one-step angel food cake mix
1/2 cup of sugar-free strawberry soda
2 teaspoons vanilla or almond extract
2 cups unsweetened shredded coconut
1/2 cup chopped nuts
Cover 15 x 11 x 1-inch baking sheet with foil. In large bowl beat cake mix, soda pop and flavoring on low speed for 30 seconds, then on medium speed, scraping sides of bowl. Fold in coconut and nuts. Drop by teaspoonfuls onto foil-lined baking sheet about 2-inches apart. Bake at 350 degrees for 10 to 12 minutes.
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