freeborn wrote:
Had to forego the meringues because of the weather, so
I'm trying
out the Jenny's Macaroons.

Do I have to post the recipe ?
I need my nap. I've been all day in the kitchen and
laundry.

*

If they are anything like Myra's Macaroons, you are in
for a delish
treat!!


Well, I don't know.
Mine came out a bit dry but I could cook them less next
time.
Do you have Myra's recipe handy ?

*

http://www.camacdonald.com/lc/Cookbook/0882.html

Myra's Coconut-Almond Macaroons
4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Splenda (or equivalent AS)
1/2 cup finely ground, blanched almonds
2 cups shredded, unsweetened coconut

Preheat oven to 325 degrees.

In a mixing bowl, whip the egg whites, salt and vanilla
until frothy, then, as you keep whipping, slowly pour in the
Splenda. Whip until stiff peaks form - but not dried out.
Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon
batter by rounded tablespoons about 1/2-1 inch apart on the
parchment (macaroons don't rise or spread, so you can put
them close together).

Bake in the preheated oven for about 20 minutes, or until
golden brown.

Turn off the oven heat, open the door slightly, and let the
macaroons sit in the oven until cool - this keeps the
moisture content down.

Store in an airtight container.

Makes about 2 dozen macaroons, about 1.67 carbs each. If
you make this recipe with Splenda tablets instead of bulk,
the carb count drops down to about .8 carb each.
--
JJ.