Sunday, January 11, 2009
Bettina's Macaroon Cookies
Copyright the Bettina Network, inc. 2009
An elegant cookie which takes just five to ten minutes of your time.
Great for using those egg whites you keep and don't know how to use.
A good duo to make - chocolate pudding and these cookies. The pudding uses three egg yolks, this recipe uses three egg whites. You pass out from sugar shock when you finish tasting during the cooking process, but it is worth the short coma!
+ three egg whites
+ 1/2 cup organic turbinado raw sugar
+ pinch of salt
+ french vanilla syrup (we use flavorganics)
Put the egg whites into a mixer. You can also use a wire whisk, but we are never that energetic. In todays fitness world, using the wire whisk to beat the egg whites will probably substitute for a day at the gym. However, eating the cookies you bake takes that back so go and spend your time at your gym.
Beat the egg whites until they hold a peak. Then add the sugar, french vanilla syrup, salt and continue beating until the egg whites look wonderul, white and are nice and well beaten. Don't ask what 'well beaten' means. Common sense and taste govern cooking - it is a cookie, not a scientific experiment which you will be asked to repeat exactly! And it is hard to mess up turning egg whites into meringue!
+ 2 cups organic dark chocolate pieces
more or less! We like chocolate and so do our guests. You might be more circumspect and want to actually taste the cookie!
Hand stir in the chocolate pieces, coconut, ground almonds, and/or anything else you want to add to the cookie mixture. (As time goes on you will find what you like best added to these cookies.)
Butter a cookie sheet by making rounds wherever you are going to drop a cookie. Drop the cookies onto the cookie sheet using a large spoon or, if you are really good you can put them in a pastry bag and squeeze them out into beautiful shapes. - bake at 225 degrees for about 40 minutes. They should be a beautiful ivory color when done - not white nor brown, but ivory!
Turn off the heat and let the cookies stay in the oven for an hour or more until they have dried out and can be easily removed from the cookie tray. If you have a hard time trying to remove a cookie - quit trying and put them back into the oven to dry a bit more. You know they are ready when you can easily lift them from the cookie sheet.
Enjoy!
We like these best with chocolate and coconut added and Amaretto syrup substituted for the French Vanilla syrup.
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Labels: Bettina's Cookbook
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