Macaroons
Or, What To Do With the Egg Whites Left Over From Making Crème Brûlée
Okay. Crème Brûlée. Four egg yolks. What do you do with the whites? Well, you could add them to scrambled eggs, or make an omelette, but I really like to make Macaroons.
Light and full of coconut, Macaroons are a really special cookie. I think I had my first one at a French Patisserie, which makes them seem really fancy and hard to make, but they are actually pretty easy. I’ve also seen this recipe made with Sweetened Condensed Milk, but I’m iffy on that particular ingredient, so here is the recipe I used.
Coconut Macaroons
Ingredients
- 4 egg whites
- 2-2/3 c. coconut
- 2/3 c. sugar
- 6 tbsp. flour
- 1/4 tsp. salt
- 1 tsp. vanilla
Method
1. Beat the egg whites in a large bowl until stiff peaks form.
2. Add in the remaining ingredients, and then gently fold to incorporate. You may need to add more flour to get the right consistency.
3. Drop by teaspoonfuls onto a parchment-lined baking sheet, and bake for 20 minutes at 325 degrees.
See? I told you that was easy.
