"Macaroons are chewy jumbles of coconut bound together with egg whites and sweetened condensed milk. You may find the condensed milk to be cloyingly sweet, but it's key to yielding a juicy, soft interior without any dryness which distinguishes a great macaroon. These macaroons are crisp on the outside and tender on the inside, with a chocolate-dipped base for a little Valentine's Day bling."
"The recipe takes inspiration from an Ina Garten recipe, with a few tweaks. It switches out half of the sweetened coconut with unsweetened coconut, which helps to offset some of the sweetness and adds a whiff of almond extract for extra dimension. Most important, it includes a generous dunk in bittersweet chocolate, which has a magnificent grounding effect on, well, everything."
Macaroons are chewy clusters of shredded coconut bound with egg whites and sweetened condensed milk for a juicy, soft interior and crisp exterior. This recipe uses equal parts sweetened and unsweetened coconut to cut sweetness and adds vanilla and a hint of almond extract for depth. Egg whites are beaten to soft peaks and folded into the coconut-condensed milk mixture before dropping heaping tablespoon mounds on parchment-lined sheets. Bake at 325°F for 20–25 minutes until golden, then cool completely. Finish by dipping half of each cooled macaroon in melted bittersweet (70%) chocolate. Recipe yields about 24.
Read at www.mercurynews.com
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