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Macaroon Meringues Ingredients: 1-3/4 cups sugar 1 teaspoon cornstarch 8 egg whites 2 tsp almond extract 1 teaspoon vanilla extract 6 oz toasted coconut Directions: 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. 2nd 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. |