bcmom's kitchen

bcmom's kitchen

Thursday, May 27, 2010

Using the Egg Whites

The verdict is in, and we like the pudding without the egg yolks best.  It tastes better, and I'm more than happy to skip that extra step of adding egg yolks.  So, I won't always have egg whites to use.  But for this time, I went looking for something to do with them and found this whole list of Recipes to Use Left-over Egg Whites.  I ended up freezing the egg whites instead of using them - which I didn't know I could do.  But, when I have time, I think I'm going to make these Coconut and Chocolate Macaroons.

Coconut and Chocolate Macaroons
30 Cookies

From Ready for Dessert (Ten Speed)

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Note: Unsweetened coconut is available in most natural-food shops or you can purchase it online.
They sound really good!

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