Swiss Meringue Coconut Macaroons

swiss meringue macaroons 1

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.

Ingredients
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.

Special equipment

Simmering pot of water, or hot water.

Directions
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.
7. Enjoy!

swiss meringue macaroons 2

swiss meringue macaroons

macaroon comparison 1

A comparison of the macaroons
Pictured: chocolate macaroons, chocolate-covered macaroons, and swiss meringue macaroons

macaroon comparison 2

DSC_0238

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