3 egg whites
1 cup almonds
2 cups powdered sugar or sugar substitute
A pinch salt
1/2 teaspoon vanilla
1 cup shredded or finely chopped coconut (optional)
If you have the time use blanched almonds just so they can be ground easily (blanched as in - pour boiling water on the almonds and drain the water in a minute). Now take half the sugar (1 cup) and almonds and grind them together in a food processor. Keep them aside.
Next take the egg whites, vanilla , salt and beat them till soft peaks form. See the below picture for reference.
Now take the rest of the sugar and add it to the egg mix slowly one tablespoon at a time. Add the almond / sugar mix to this batter 1/2 cup at a time. DoNOT use an electric blender anymore (if you have been using one till now). This would be a disaster.. Just use a plain spatula or a spoon and very slowly fold the almond / sugar powder into the egg white mix. You know you are going the right direction if it looks like something like this....
Keep folding till they are completely inseparable :) like our Hooligans' group ! (wink)
Transfer this mixture into a large pastry bag and create 1 inch moulds on a pastry sheet OR Wait... I just promised this would take less than 30 mins... oopsie!! lets skip the pastry bag and instead take an ice -cream scoop and do the same thing on the pastry sheet. Look below.
Sprinkle coconut (shredded or chopped) on these moulds or not !! remember I said they were optional at the beginning.
Bake in a preheated oven (375 F / 190C) about 10 minutes or just until set (cookies shouldn't crack). They should look like this .... and you know you are ready to pull them out of the oven.
Ah., they have cracked a bit ... I'm not good at this myself :-(
They can be served when they cool down. You could create a sandwich by combining 2 macaroons with whipped cream stuffed in between... or the dessert topping from the previous post or some berry jam... or just plain macaroons ....
This is what I did
Enjoy!
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