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Macaroons
- Yield
3½ dozen
- Difficulty
Medium
Published 1993
You can vary the taste of macaroons by the kind of honey you use.
California wild flower honey, French lavender honey, or an Australian blue gum honey produce equally good but quite different results.
Ingredients
1 cup 2½ cups 2 tablespoons
Method
Whisk together the egg whites, sugar, honey, and vanilla extract in a large stainless steel mixing bowl.
Put the bowl over a pot of simmering water. Whisking occasionally, heat the mixture to the temperature of warm bath water.
Remove the bowl from the heat and fold in the coconut and the flour.
Refrigerate the dough until firm and mold it into
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