Snow-Capped Macaroons

Name: Snow-Capped Macaroons
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 36
Cuisine: Global
Ingredients: 46 grams sliced almonds, crushed; 3 Tbsps light corn syrup; 2 larges egg whites; 100 grams granulated sugar; 0 teaspoons salt; 170 grams semisweet chocolate, finely chopped; 36 servings Coarse sugar crystals, for decorating; 270 grams sweetened shredded coconut; 1 Tbsp unsalted butter; 1 teaspoons vanilla extract

Snow-Capped Macaroons might be a good recipe to expand your dessert recipe box. This gluten free recipe serves 36. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 138 calories. If you have almonds, salt, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. If you like this recipe, take a look at these similar recipes: Snow-Capped Tree Cookies, Snow-Capped Chocolate Pie, and Snow-Capped Lemon Cookies.

Instructions

Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut.

Ingredients you will need

Granulated Sugar

Egg Whites

Almonds

Coconut

Vanilla

Salt

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets. Dampen your hands and form into tall pointed mounds.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes.

Equipment you will use

Oven

Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Equipment you will use

Baking Sheet

Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl. Cover with plastic wrap and microwave until melted, about 2 minutes.

Ingredients you will need

Corn Syrup

Chocolate

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Whisk until smooth.

Equipment you will use

Whisk

Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet.

Ingredients you will need

Dip

Equipment you will use

Baking Paper

Baking Sheet

Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour. Store in an airtight container up to 1 week.

Ingredients you will need

Coarse Sugar

Glaze

Photograph by Steve Giralt

Equipment

Ingredients

Servings:

46grams

sliced almonds, crushed 3Tbsps

light corn syrup 2larges

egg whites 100grams

granulated sugar 0teaspoons

salt 170grams

semisweet chocolate, finely chopped 36servings

Coarse sugar crystals, for decorating 270grams

sweetened shredded coconut 1Tbsp

unsalted butter 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Macaroons. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Barefoot Bubbly Extra Dry. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.