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Name: Macaroons (Revised 4/95)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 ts Almond flavoring; 8 lg (1 cup) egg whites; 1 ts Cream of tartar; 2 1/3 c Granulated sugar; 5 c Unsweetened coconut; 3/4 c Ground almonds

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INGREDIENTS

4 ts Almond flavoring
8 lg (1 cup) egg whites
1 ts Cream of tartar
FOR ALMOND MACAROONS
2 1/3 c Granulated sugar
5 c Unsweetened coconut
3/4 c Ground almonds

INSTRUCTIONS

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: 1/4 cup instant coffee + 1/4 cup granulated sugar dissolved in 2 tablespoons hot water FOR APRICOT MACAROONS: 1 cup dried apricots, cooked in 1/4 cup water until soft and then puree. Barbara Wassers 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. FOR CHOCOLATE DIPPED FANCY MACAROONS: 1. Make flavor of choice. 2. Melt chocolate and when macaroons are cool, dip 1/2 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@global2000.net (Barbara & Steve Wasser) on Apr 9, 1997

NOTES

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Macaroons (Revised 4/95)

4 ts Almond flavoring
8 lg (1 cup) egg whites
1 ts Cream of tartar
 FOR ALMOND MACAROONS
2 1/3 c Granulated sugar
5 c Unsweetened coconut
3/4 c Ground almonds

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: 1/4 cup instant coffee + 1/4 cup granulated  sugar dissolved in 2 tablespoons hot water    FOR APRICOT MACAROONS: 1 cup dried apricots, cooked in 1/4 cup water until  soft and then puree.    Barbara Wassers 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.    FOR CHOCOLATE DIPPED FANCY MACAROONS:    1. Make flavor of choice.    2. Melt chocolate and when macaroons are cool, dip 1/2 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@global2000.net (Barbara & Steve Wasser) on Apr 9, 1997

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Nutrition

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Serving Size: 1 Serving (1245g)
Recipe Makes: 1 Servings

Calories: 7157
Calories from Fat: 5025 (70%)

Amt Per Serving		% DV

	Total Fat 558.4g	745 %
	Saturated Fat 413.3g	2066 %
	Monounsaturated Fat 83.9g
	Polyunsanturated Fat 28.4g
Cholesterol 0mg		0 %
Sodium 264.3mg		9 %
Potassium 5163.7mg		136 %
Total Carbohydrate 553.9g		163 %
	Dietary Fiber 136g	544 %
	Sugars, other 417.9g
Protein 84.4g		121 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7157

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