Another start of another week. Last week concluded with a great once in a lifetime performance of Eric Clapton and Wynton Marsalis. My parents ventured into the city and enjoyed the show and I got to sneak in a few times through the week’s rehearsals and performances to get my fill of New Orleans blues with the Master of guitar. I actually had to work Sunday so I’m not sure if my week has just started or never ended. I will say in todays rain and wind I found myself downstairs at Bouchon Bakery hoping they wouldn’t be sold out of my favorite guilty pick-me-up. French Macaroons.
I’m currently obssessed with idea of making French Macaroons. For awhile I didn’t know there were 2 kinds. The first: a ridiculously easy could-make-them-drunk-and-blindfolded coconut macaroon, and then there is the explicitly difficult French sandwich cookie that is as beautiful to look at as they are to eat. Typically, the latter don’t have coconut, but could, in fact have coconut if you wanted. The trend with French macs are to color and flavor and fill them with pistachios, lemon curd, raspberries, peanut butter and just about anything else you can think of.
Both cookies have egg whites, and are soft and chewy and delicious.
But lets take the easy road first shall we? Yes because my last French endeavour was not soooo successful, but more on that later.
Traditional Macaroons are popular at holiday time– I usually make a whole truck load for holiday cookie platters, and if you have found yourself invited to Passover next week and boogled over the lack of kosher-esque dishes you can bring to dinner, macaroons are the way to go. Featuring only egg whites (no dairy) they are usually part of Jewish holiday menus. I brought some a few years ago to a Passover dinner and they were a hit.
Coconut Macaroons, from one of my favorite books The Taste of Home CookBook
1 1/3 c flaked coconut
1/3 cup sugar
2 tbsp all purpose flour
1/8 tsp salt
2 egg whites
1/2 tsp vanilla extract
Mix coconut, flour, sugar, and salt.
Mix in egg whites and vanilla. Make sure to combine well.
Drop on a greased cookie sheet. Bake at 325 degrees for 18-20 minutes or until golden. 1 recipe yields about 1 1/2-2 dozen, so I typical double or triple it. Dip in chocolate if you dare. Use melted vegan chips if you are aiming for dairy free.