Swiss Meringue Coconut Macaroons
Source: Joy of Baking
Makes about: 8 (tablespoons)
Prep time: 2+ hours (chill time)
Bake time: 10-15 minutes
The method for these macaroons was a bit unusual and time consuming—the egg whites are heated while they are beaten, evidently the same technique as making a Swiss meringue. I made a quarter of the original recipe. As for the cookies themselves: these were crispy on the outside and soft and chewy on the inside and are the crispest of all the macaroons I’ve made thus far.
1 egg white
¼ cup sugar
1/16 tsp salt (used a dash)
¼ tsp vanilla
2 tbsp all-purpose flour
¾ cup sweetened, shredded coconut.
Simmering pot of water, or hot water.
1. Whisk, sugar, and salt until thick and warm over simmering water. (Instead of the simmering water, I placed a bowl in a baking pan, and filled the pan with hot water. This seemed to work just fine. This may seem odd, but the egg/sugar mixture will indeed get thick after fairly minimal whisking. You are done when the mixture is warm.)
2. Mix in vanilla, flour, and coconut.
3. Chill for 1-2 hours in the fridge.
4. Preheat oven to 350F.
5. Scoop onto prepared pan by tablespoons
6. Bake 15-20 mins until slightly golden brown.
A comparison of the macaroons
Pictured: chocolate macaroons, chocolate-covered macaroons, and swiss meringue macaroons