Tuesday, March 9, 2010

mmmm, those would be good with chocolate on top

This is yet another recipe from Nourishing Traditions. Before my days of eating well, on occasion I would make meringues, that nice soft, yet crunching, melt in your mouth sweetness. I found such a recipe in Nourishing Traditions and couldn't wait to try it out.

In NT, this appears as Macaroons. However, Macaroons to me is unbaked cocoa cookies (and I have made those too!).

Apparently this makes 2 dozen, but we ate them too fast to count.

4 egg whites
pinch sea salt
2 tablespoons arrowroot
1/2 cup agave (originally calls for maple syrup, but that's so expensive here)
1 tablespoon vanilla extract
2 cups unsweetened diced coconut

Line a baking sheet with buttered parchment paper.
Beat egg whites with salt in a clean bowl until they form stiff peaks. Beat in arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper. Bake at 300 F for about 1/2 hour or until lightly browned. Reduce oven to 200 F and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from paper. Store in airtight container. (Here in Tasmania, these get soggy very quickly if not in the fridge - it's very moist here.)

As you can see in the picture some of the agave ran out. It made an extra bonus of toffee, but that was a happy accident. Next time I made the Meringues recipe and it turned out better - also used less agave and was still just as good.


6 egg whites
pinch sea salt
3 tablespoons arrowroot
1/4 cup agave (maple syrup)
1 tablespoon vanilla extract

Line a cookie sheet with buttered parchment paper. Beat egg whites with salt until they form stiff peaks. Beat in arrowroot. Slowly add agave and vanilla, beating constantly. (Continue as above or go on to make nice little meringue cups for fruit).
Cook overnight at about 150 F. Let cool before removing from paper.

Of course I had one right away - before it cooled completely. Very good. However, looking at it again, I thought, "Boy, these would be good with chocolate on top." And that's just what I did.


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