Snow Capped Macaroons Recipes

CHOCOLATE-PISTACHIO MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.

COCOA-CINNAMON MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

LEMON-CURRANT MACAROONS

Steps:

• Whisk 3 egg whites, 3 tablespoons sugar and a pinch of salt until frothy. Stir in 3 cups shredded coconut, 1/3 cup currants and 1 teaspoon lemon zest. Drop by packed tablespoonfuls onto an oiled baking sheet. Bake at 325 degrees F until golden, 25 to 30 minutes. Let cool, then dip in melted chocolate.

MOUNT RAINIER MACAROONS

Steps:

• 1. Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.
• 2. Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. (The only issue I had was the recipe says to cook until dry, it doesn't get dry, just thick and more like batter.) Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.
• 3. Preheat oven to 350°F. Shape about 2 tablespoons of dough into small "mountain" shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.
• 4. Melt bittersweet chocolate in small saucepan over low heat, stirring constantly (I make it a double boiler, water in pan and bowl with chocolate on top). Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add "snow cap." Allow white chocolate to set at least 3 hours.
• 5. Store in airtight container in refrigerator for up to 3 days.