Macaroons (revised 4/95)

Yield: 1 Servings

Measure Ingredient
8 larges (1 cup) egg whites
1 teaspoon Cream of tartar
2⅓ cup Granulated sugar
5 cups Unsweetened coconut (approximately 21 ounces)
¾ cup Ground almonds
4 teaspoons Almond flavoring


FOR ALTERNATE FLAVORS: ELIMINATE ALMOND FLAVORING AND ADD: FOR CHOCOLATE MACAROONS: 4 teaspoons Sabra liqueur for flavoring, Add 8 ounces chocolate chips to warm batter FOR COFFEE FLAVOR MACAROONS: ¼ cup instant coffee + ¼ cup granulated sugar dissolved in 2 tablespoons hot water FOR APRICOT MACAROONS: 1 cup dried apricots, cooked in ¼ cup water until soft and then puree.

Barbara Wasser's Kosher Passover Kitchen (Adapted from GOURMET MAGAZINE, March 1992)

Double cookie sheets (Line top one with parchment paper) 300 o F. oven 1. In a heavy saucepan, combine the egg whites, sugar, cream of tartar, flavoring, almonds and coconut. 2. Cook the mixture over moderate heat stirring constantly for 5 minutes.

3. Increase heat slightly and continue cooking & stirring for additional 3 to 5 minutes or until thickened and mixture begins to pull away from the bottom and sides of the pan.

4. Transfer mixture to bowl, let cool slightly.

5. Cover with plastic wrap and let chill in refrigerator until cold.

6. Drop tablespoon size pieces (golf ball size) of the dough 2 inches apart onto prepared pan. OR Fill a pastry bag fitted with a plain tip or a plastic bag with a small corner cut off and squeeze dough through that.

7. Bake in a 300 o F. oven for 20 to 25 minutes or until they are pale golden. Apricot macaroons take a little longer. Hint: After 10 minutes, shift pans in the oven (front to back and top to bottom.) 8. Transfer to rack to cool.


2. Melt chocolate and when macaroons are cool, dip ½ in the melted chocolate.

3. Place on a rack and chill for 30 minutes, or until chocolate is set.

Yield: Approximately 36 macaroons Posted to JEWISH-FOOD digest V97 #118 by swass@... (Barbara & Steve Wasser) on Apr 9, 1997

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