Choco­late Pecan Mac­a­roons

Natural Solutions - - Food Matters | -

3 large egg whites, room tem­per­a­ture 1/8 tea­spoon salt 1 cup gran­u­lated sugar ¾ cup unsweet­ened choco­late, melted 1 cup sweet­ened flaked co­conut ¾ cup pecans, finely chopped 1 ta­ble­spoon con­fec­tion­ers’ sugar for dust­ing


Po­si­tion racks in the up­per and lower thirds of oven. Pre­heat to 350 de­grees. Line two large bak­ing sheets with parch­ment pa­per, non­stick bak­ing mats, or lightly coat with cook­ing spray. Beat egg whites and salt in a mix­ing bowl with an elec­tric mixer on high speed un­til frothy. Grad­u­ally add sugar and con­tinue beat­ing un­til soft peaks form, about 5 min­utes. With a rub­ber spat­ula, gen­tly fold melted choco­late, co­conut, and pecans into the egg whites un­til no white streaks re­main. Drop 2 tea­spoons of bat­ter per cookie about one inch apart onto the pre­pared bak­ing sheets, fit­ting about 30 cook­ies per sheet. Bake un­til set, 10 to 12 min­utes. Turn off the oven and leave the mac­a­roons in with the door slightly ajar for 30 min­utes. Re­move from the oven and let cool com­pletely. If de­sired, dust with con­fec­tion­ers’ sugar just be­fore serv­ing. Source: Eat­ing Well 1 cup all-pur­pose flour 1 cup white sugar ¼ tea­spoon salt 2 cups cran­ber­ries ½ cup chopped al­monds ½ cup but­ter, melted 2 eggs ¼ ta­ble­spoon al­mond ex­tract ¾ ta­ble­spoon vanilla ½ tea­spoon cin­na­mon

Pre­heat oven to 350 de­grees. Grease 9-inch pie pan. Com­bine the flour, sugar, cin­na­mon, and salt. Stir in the cran­ber­ries and al­monds, then toss to coat. Stir in the but­ter, beaten eggs, al­mond ex­tract, and vanilla. Spread the bat­ter into the pre­pared pan. Bake at 350 de­grees for 40 min­utes, or un­til a wooden tooth­pick in­serted in the cen­ter comes out clean. Serve warm. Source: All Recipes

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