This weeks theme for iheartcookingclubs is Tea Time and I decided to make coconut macaroons. Sounds fun, right? That's what I thought too but I didn't have fun while I was making these. I did have some fun afterwards talking and laughing about how I messed these up. I have made these once before and I remember they came out well and it was not hard to make. However this time was a bit different because I had some”OOPs and OMG moments”. I was upstairs using my computer to Google a Nigela Lawson recipe for this week since I don’t own any of her cook books. I decided to write down all the ingredients that I was supposed to use for the macaroons on a piece of paper and came downstairs to make them. I mixed all the ingredients in a glass bowl and scooped 13 scoopes onto parchment paper lined cookie sheet and put them in the oven. I do not like the number 13. It’s unlucky for me. I decided to check on them after about 15 min. They were all flat and connected in one sheet. OMG..I thought to myself and had to come up with a rescue plan quirkily. I scrapped my macaroon mixture with a spoon and fill up some mini muffin liners and bake them in a mini muffin pan for the rest of the baking time. They were edible… probably not half as good as they were supposed to be but at least I didn’t have to throw them away. I hate throwing food away. I will use this recipe and make these again but next time I’ll follow directions and beat the egg whites. That was my problem. I didn’t beat the egg whites like I was supposed to they didn’t hold their shape. OOPs! Anyway, here is the perfectly good Nigela's recipe from sarahmeyerwalsh's blog which will give you some yummy macaroons if you follow the directions.
makes 16 large macaroons
2 large egg whites
1/4 tsp cream of tartar
1/3 cup sugar
2 tbsp ground almonds (I used flour instead)
pinch of salt
1 tsp vanilla
1 1/4 cup shredded coconut
Preheat oven to 325 degrees. Beat the egg whites until foamy, but not any more than that. Add the cream of tartar and continue to beat until soft peaks are formed. Add the sugar one teaspoon at a time until all the sugar is incorporated and the peaks are stiff and shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky and hold it shape when clumped into a ball.
Form into the appropriate macaroon-sized balls (I like them to be about 2″ in diameter). It is best if they are heaping before going in the oven and they will spread just a bit while baking. Cook for 20 minutes or until they turn the slightest golden color and then quickly remove them from the oven. Be careful not to over-bake them.