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Hidden Secret Macaroons


2 egg whites
1/2 cup fine granulated sugar
1 tsp. cornstarch
1/16 tsp. salt
1/4 tsp. cream of tartar
1/4 tsp. vanilla
1-1/2 cups flaked coconut
18 glazed cherry halves
18 walnut halves

Preheat oven to 350 deg. F. Let egg whites stand in mixing bowl until at room temperature. Cover cookie sheet with waxed paper; butter paper. Combine sugar and cornstarch. Sprinkle egg whites with salt and cream of tartar; beat until stiff but not dry. Beat in sugar mixture a tablespoon at a time, beating well after each addition. Add vanilla; beat until meringue stands in peaks. fold in coconut. Drop cherries into meringue, one piece at a time. Coat with mixture. Drop on prepared cookie sheet. Repeat with walnuts. Bake 18 to 20 minutes or until golden brown. Remove from pan immediately. Cool on cake rack.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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