macaroon cookie recipe

i thought it was magical how it went from the liquid state to that beautiful and delicious whipped fluff. i think this is my new “god’s nature!” have you seen this gourmet french macaron book? shells: 3/4 cup almond flour {i used bob’s red mill almond meal/flour } 1 cup confectioners sugar 2 large egg whites, room temperature 1 pinch cream of tartar 1/2 cup extra fine sugar {i used regular sugar and sifted it} optional: gel food coloring by wilton {i used the “gel teal”} for my daughters birthday, i did an orange flavored buttercream filling and it was fabulous!

nutrition data provided here is only an estimate. all that i do and everything that i am blessed with is because of my awesome god! our family is on a journey to become debt free and i am here to pass on what i learn.

these coconut macaroons are chewy and delicious. this recipe earned its contributor a first-place ribbon at her county fair. preheat the oven to 325 degrees f. combine the coconut, condensed milk, and vanilla in a large bowl. whip the egg whites and salt on high speed in the bowl use this macaron recipe to make lovely little french almond meringue cookies. fill them with ganache, buttercream, or jam for a delightful treat., .

ingredients ; 1 14-oz bag sweetened flaked coconut, such as baker’s angel flake (see note) ; ⅞ cup sweetened condensed milk (see note below on measurement) ; 1 ingredients. 1x 2x 3x ; 2 large egg whites ; ½ teaspoon fine salt ; 1 bag (14 oz) shredded sweetened coconut ; ¾ cup sweetened for the cookie ; 100 egg whites room temperature 3 large eggs ; 140 almond flour 1 1/2 cups ; 90 granulated sugar just under 1/2 cup ; 130, .

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