Several months ago, Cheeseslave had a discussion on her blog about these amazingly delicious, three-ingredient macaroons. The photo below is hers, as well! Thanks, Ann Marie! For months and months I had many trials (and mostly errors) trying to replicate the deliciously sweet and chewy taste of Jennie's Macaroons using only egg white, honey, and coconut. Finally, just when I gave up trying, I found someone who had already mastered it, and boy did she ever!!
I've written about Chef Rachel before, and her amazing cookbook, The Garden of Eating. I've been crazily cooking recipes from her book as I prepare to write a review of it in upcoming weeks. So far, so good! Included in this amazing resource of delicious recipes is my sought-after perfect replica recipe for Jennie's Macaroons. I hope chef Rachel won't mind if I share these delicous grain-free treats. They are a great way to use up the jars and jars of egg whites I have randomly stowed in the depths of my frige, lonesome for their yolk counterpart which had long ago disappeared into a smoothie.
"My Favorite Macaroons"
by Chef Rachel Matesz
4 large egg whites (or 1/2 cup)
1/4 tsp Cream of Tartar
1/3 cup honey or agave nectar (I used honey)
1/4 tsp pure stevia extract powder (do not substitute liquid)
1 and 1/2 tsp. pure vanilla extract.
~ 2 and 1/2 cups finely shredded* coconut
1. In an impeccably clean mixer bowl, beat egg whites at highest speed until frothy.
2. Add cream of tartar and blend until so stiff that you can turn the bowl over and the egg whites don't move.
3. Slowly beat in honey, stevia, and vanilla.
4. Turn of mixer and fold in coconut, 1 cup at a time, until well blended. I needed to add more than the recipe called for, so if your mixture seems too wet, add more coconut as needed.
5. Drop by spoonfuls onto oiled parchment-lined cookie sheets.
6. Bake at 400 for about 15-20 minutes, or until edges are brown.
7. Remove immediately, and allow to dry on a wire rack.
*Note: Finely shredded coconut yields the best results. If you only can find medium or large-flaked (unsweetened, of course) coconut, give it a few pulses in your food processor in order to make it finer, like powder. Do NOT use coconut flour, however!
Real Food Wednesday 10/1/2014
5 hours ago