Prep 10 mins
Cook 20 mins
This recipe is from the Anne of Green Gables cookbook. The author is Kate Macdonald who was L.M Montgomery's granddaughter! the quote from Anne of Windy Populars is "No, thank you, Kate, I won't have any more tea...well, mebbe a macaroon. They don't lie heavy on the stomach, but I'm afraid I've et far too much." Unfortunately it does not tell me in the recipe prep time or servings all are estimates.
- 3 egg whites, room-temperature
- 1.23 ml cream of tartar
- 177.44 ml powdered sugar
- 236.59 ml shredded coconut
- 2.46 ml almond extract
- Preheat oven to 300 degrees F.
- Line cookie sheet with parchment paper.
- Place whites in large bowl. Beat whites with electric mixer until foamy. Add the cream of tartar and beat until egg whites are still and glossy, but not dry.
- With rubber spatula, gently fold sugar, coconut, and almond extract into egg whites. DO NOT STIR.
- Drop batter by teaspoonful onto parchment paper - about 1 inch apart. Bake macaroons for 20-25 minutes, until they look dry on top.
- Dampen tea towel, remove parchment paper with macaroons from cookie sheet, and place them on the damp tea towel and cool completely. This allows the bottoms of the macaroons to cool quickly.
- Peel macaroons off and enjoy!
These cookies are light, sweet and delicious! That being said, it did take me two tries to make these. The first time I followed the recipe as it's written and the egg whites lost their stiffness resulting in flat, wet cookies even after 25 minutes of baking. This may have been due to ineptitude on my part, however. The 2nd time I added the sugar a spoonful at a time to the egg whites, beating to soft peaks after each addition and omitted the cream of tartar. I still folded in the coconut, using unsweetened coconut to cut down of the sweetness of the cookies. Made for Fall '09 PAC.