This recipe was made for us by Pat Bishop when we stayed there for my nieces wedding.  Pat was amazing and had another baker as well – a local gluten free baker.  Pat runs Chapel Valley Estate Bed and Breakfast and they are great hosts!  The recipe is from Simple Magazine.

Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Whisk egg whites, sugar, salt and vanilla in a medium bowl until glossy.

Make sure sugar is almost dissolved.

Fold in the coconut and stir until evenly combined.

Scoop 1 tablespoon and place on prepared cookie sheet.

Bake for 10 minutes, rotate and bake another 10-15 minutes until golden brown.

Let cool completely. Keeps to up 5 days in airtight container. Macroons are hard to freeze to best it made fresh.


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