Thursday, May 29, 2008

Angel Wings

There are just some things in this world that are so light, so ethereal, that they must have been heaven-sent. A baby's kiss. The smell of roses and lilacs. A soft spring breeze. Fresh sheets, just in off the line, with the scent of sunshine in them.

Things that make our lives here on earth just a bit better. For a short time. They don't last forever. But while they last, we should enjoy them.

That is what these cookies are like. It does not make a lot of cookies, around a dozen in fact. So they are not around forever. They are so light. Almost like eating clouds. This is from a Cooking for 2 book by Taste of Home.

Cranberry-Almond Macaroons
Makes 1 dozen.

2 egg whites
1/4 teaspoon almond extract
2 Tablespoons sugar or equivalent Splenda
1 cup coconut
1/4 cup dried cranberries
1/4 cup chopped almonds
1/4 cup miniature semi-sweet chocolate chips


Put your egg whites in a bowl (remember the small, deep bowl) and let sit at room temperature for 30 minutes.

Preheat oven to 325 degrees F.

Add extract to egg whites. Beat until soft peaks form. Gradually add in sugar, beating to stiff, glossy peaks. Fold in coconut, almonds, cranberries and chocolate chips. (Mix them together first)

Place 2 inches apart on baking sheet that has been sprayed with cooking spray. Bake for 10-15 minutes. Cool on pan 15 minutes before removing to wire rack to cool completely.

Quick note about extract: For the best flavor, I use an emulsion instead of an extract. They hold their flavor better. I buy mine at a Mennonite store, but you can get them from King Arthur Flour Company.

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Variation: I made one batch as above and they were great. Then I made another batch (I was using up my egg whites left over after making Trifle Cream). I used walnuts in place of almonds, used vanilla flavoring instead of almond, butterscotch chips instead of chocolate and traded the cranberries with about 1-1/2 teaspoons of fresh orange zest. They were wonderful! You could do so many variations: Lemon chips, lemon rind, dates, dried cherries . . . the possibilities are nearly endless!

6 comments:

Sue said...

Mrmmmm. These look really yummy Raquel. I like Macaroons but I have never been to good a making them before. I'm not sure if I whip the egg white enough or not.

Mike of Mike's Table said...

These look delicious! I keep meaning to use my cranberries (I frantically hoarded and froze them in November...and then forgot about them). These looks like a great treat

Jan said...

They look good! Hope you're feeling better Raquel.

Jan said...

It's maybe as well that the recipe doesn't make many cookies, I don't think my hips could take it. :-)

Marie said...

Those look delicious!! I love Taste of HOme books. They're the best!

Angie said...

Yummy yummy macaroons. Endless possibilities, as you say. For other UK dwellers like me, an excellent quality almond extract and vanilla extract can be bought from Lakeland shops. I think they also do a lemon one. Hope your allergies are being less troublesome! I am so lucky not to be allergic to anything (as far as I know).
love, Angie, xx
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