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Macaroons, Variety (P, KLP, TNT)
Source: Adapted from GOURMET MAGAZINE - March 1992, revised this recipe 4/95
Serves: Approximately 48 macaroons (with 1-1/2" scoop)

8 large egg whites (1 cup)
1 teaspoon cream of tartar or lemon juice
1-1/3 cups granulated sugar OR 2-1/3 cups sugar if using all unsweetened coconut
5 cups coconut (approximately 21 ounces), use 1/2 unsweetened and 1/2 sweetened
3/4 cup ground almonds
4 teaspoons almond flavoring or to taste

For other flavors, eliminate almond extract and add:

Chocolate Macaroons:
4 teaspoons Sabra liqueur for flavoring
8 ounces chocolate chips added to warm batter

Coffee Macaroons:
1/4 cup instant coffee
1/4 cup granulated sugar dissolved in 2 tablespoons hot water

Apricot Macaroons:
1-1/2 cups dried apricots cooked in 1/4 cup water until soft and then pureed.

Double cookie sheets or use insulated sheets and line top one with parchment paper. Preheat oven to 300°F.

In a heavy saucepan, combine the egg whites, sugar, cream of tartar or lemon juice, flavoring, almonds and coconut. Cook the mixture over moderate heat stirring constantly for 5 minutes. Increase heat slightly and continue cooking & stirring for additional 3-5 minutes or until thickened and mixture begins to pull away from the bottom and sides of the pan.

Transfer mixture to bowl, let cool slightly. Cover with plastic wrap and let chill in refrigerator until cold.

Drop tablespoon size pieces (golf ball size) of the dough 2" apart onto prepared pan. OR Fill a pastry bag fitted with a plain tip or a pastic bag with a small corner cut off and squeeze dough through that.

Best way (1998), use a cookie scoop; 1-1/2" or smaller and press dough into the scoop before releasing it.

Bake in a 300°F oven for 20-25 minutes or until they are pale golden. Apricot macaroons take a little longer.

Transfer to rack to cool.

Chocolate Dipped Macaroons:
Make flavor of choice. Melt chocolate with a little oil for shine, and when macaroons are cool, dip 1/2 in the melted chocolate. Place on a rack and chill for 30 minutes, or until chocolate is set.

Poster's Notes:
1) After 10 minutes, shift pans in the oven (front to back and top to bottom.)

Posted by Barbara Wasser

Nutritional Info Per Serving: (excluding unknown items): 25 Calories; 1g Fat (36% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 10mg Sodium