Sunday, May 1, 2011

Caramelized Macaroons

1 egg white
1/4 cup flour
1 14oz bag of shredded coconut
1/2 tsp salt
2 tsp vanilla
1/4 tsp almond extract
1 14oz can of condensed milk

Caramelizing the milk:
Submerge the can of condensed milk in boiling water for 45 minutes. You can go longer if you want it richer and darker. Let the can cool on the counter for a couple of minutes before opening.

Whip egg white until white and fluffy (about 1 minute) and add remaining ingredients. Freeze for about 15-20 minutes.

Preheat the oven to 320 degrees. Spoon out mix onto a parchment lined cookie sheet. Bake until golden brown, about 15-20 minutes. Keep the bowl in the freezer in between batches. Once removed from the oven, immediately transfer to a cooling rack. Makes about 2 dozen macaroons.

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