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Macaroon Meringues

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Macaroon Meringues

The results are outstanding.

Meringues

1-3/4 cups sugar

1 tsp cornstarch

8 egg whites

2 tsp almond extract

1 tsp vanilla extract

6 oz toasted coconut

To make the Meringues:

Preheat the oven to 200F. Line 2 baking sheets with

parchment and trace 3" diameter circles on the paper.

Combine the sugar and corn starch.

Put the egg whites in the bowl of an electric mixer and

beat on High until they foam. Slowly add the sugar

mixture and almond and vanilla extracts while continuing

to beat. Beat until stiff peaks form. Fold in toasted

Coconut

Put the meringue in a pastry bag fitted with a plain 1/2"

tip and pipe meringue into the traced circles in a tight spiral, filling the circles. Smooth with a spatula.

Bake until dried, 1-1/2 to 2 hours. If the meringues

begin to brown, reduce the heat to 150 F. Turn the oven

off and leave the pans on the rack to cool and finish

drying overnight.

2nd Day:

When cool, trim 1/2" from the diameter and flatten the

top of the meringue discs with a knife so the meringues

will be flat when stacked.

 

-- Chet

 

 

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