Sunday, April 20, 2008
Macaroons go Meyer
I like seeing if I can use up all parts of an ingredient at once when I am cooking. If I leave something in the fridge these days, it will probably ruin before I get a chance to make something out of it.
I had an inkling to use up that lovely Meyer lemon from the last post, and searched the ever-awesome Tastespotting for 'Meyer lemon'. The macaroon recipe I found looked really good! I had part of a vanilla bean left after making my other recipe, and so used it as well. I love the specks of bean in the final product! They came out gorgeous and crunchy and sweet but stuck to the silpat something awful.
I got this recipe from alpineberry. Also, I am debuting my new cake plate which was available at Kohls dot com but is no longer available... seeing as it arrived in about thirty pieces the first time, I understand why it was discontinued. It was supposed to be here for Easter... but it's here now, so all is good.
Meyer Lemon Coconut Macaroons
adapted from alpineberry who adapted hers from Gourmet Magazine
2 large egg whites
2 tbsp granulated sugar
1 tbsp finely grated Meyer lemon zest
2 tb fresh Meyer lemon juice
1/2 vanilla bean
pinch of salt
1 3/4 cup sweetened flaked coconut
Preheat oven to 325F. Line a baking sheet with parchment paper or silicone sheet.
Stir egg whites, sugar, lemon zest, vanilla beans (scraped from inside pod) and salt to combine.
Add the coconut to egg mixture and mix well.
Scoop out 15 mounded tablespoons onto baking sheet, spacing them about 1.5 inches apart.
Bake at 325F for 16-18 minutes until the tops are light golden brown in spots.
Allow to cool on baking sheet for about 10 minutes.