This is the story of a delectable Gluten- Free sweet creation, which can be found in pastry shops all over the globe, since most of the world’s people have adopted this sweet temptation into their traditions.
We can trace them back most notably to the Italian and Scottish macaroon, where the principle ingredients are: egg whites, sugar and coconut. These heavenly bites can be sought out anywhere from a delicate patisserie in the streets of Paris, where the macaroon can be referred to as ‘congolais,’ to thousands of miles away at a Jewish Delicatessen in the smoky streets of New York City, with its tip dipped in dark chocolate.
People have grown to be humbled by the simplicity of this puff- like, flourless miniature divinity in more ways than one; they certainly have in my house. So I wanted to share with you, my own version of the delight.
In a mixing bowl, vigorously whisk ingredients (listed bellow),
until the mixture reaches the consistency of a foamy gloss & sugar has dissolved:
3 Large Egg Whites
½ Cup of Sugar
½ Tsp. Pure Vanilla Extract
¼ Tsp. Kosher Salt
Heat your oven to 325º
Gently Fold in:
1 – 14 OZ. Package Sweetened Shredded Coconut
Allow Mixture to rest for 20 Minutes
Grease two baking sheets
Use a small ice cream scoop to drop dollops of batter (about 2 Tbsp. each) onto the baking sheets
Top your mound with a small Moschino Cherry
Bake 20 – 25 Minutes