I consider myself a pretty good cook, but baking intimidates me. I rarely venture into that territory; although I do enjoy making pies and tarts. The main reason it’s a challenge is having to measure. When I cook, all things are possible and I’m endlessly freelancing. A little of this, a little of that; I instinctively know how to correct and adjust as I go along. I’ve always cooked this way, and it allows for all sorts of possibility. My wife Val on the other hand is an excellent baker. It must follow her days as a licensed contractor; measure twice, cut once. But me? I hate being told what to do.
Last weekend we were invited for dinner and asked to bring something sweet. I thought this was my opportunity to make macaroons for the first time (don’t ask me why). So after breakfast on Sunday morning I got out the ingredients and went for it. When they came out of the oven they, well, looked runny. Little pools of goo had circled around each one and I wondered what I had done wrong. This is when I reminded myself we are what we tell ourselves, and I went into this project thinking I’m not a baker.
After doing some investigating, I realized that I had inadvertently sent the oven at 300 degrees instead of 350. I also realized that rather than getting out the Kitchen Aid for 2 egg whites I would use my stick blender inside a quart jar. The egg whites never got stiff and I decided it wasn’t that important. These two issues were obviously the culprits to my halos around the cookies. Being slightly frugal, I trimmed eat cookie to eliminate the halo, mumbling under my breathe. Val suggested I make another batch. I clearly did not want to make another batch! Val said, “Get back on the horse, and make another ducking batch. I don’t want to hear you say you can’t bake!”
More mumbling, as I once more assembled the ingredients. This time I had the correct oven temperature, whipped beautiful stiff peaks with the Kitchen Aid, and wallah; wonderful looking (and tasting) macaroons. I guess you can teach an old dog new tricks.
Cappuccino Macaroons
INGREDIENTS:
- 1 cup sweetened condensed milk (from a 12 ounce container)
- 1/4 teaspoon vanilla
- 1 1/2 teaspoon instant espresso powder
- 1/4 teaspoon ground cinnamon
- 14 ounces sweetened shredded coconut
- 2 large egg whites
- 1/4 teaspoon kosher salt
DIRECTIONS:
- Preheat oven to 350 degrees F and position oven racks in the top and bottom thirds of your oven. Line 2 large baking sheets with parchment paper.
- Combine the condensed milk, vanilla, espresso powder and cinnamon in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
- Beat the egg whites with an electric mixer on medium speed until stiff peaks form, about 4-5 minutes. Using the spatula, fold the egg whites into the coconut mixture. Push the mixture together into a mound.
- With wet hands gently form rounded tablespoonfuls of batter into balls about 1 1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.
- Bake, rotating and swapping the positions of the pans about halfway through, until the macaroons are golden brown in the spots and their undersides are tanned, about 25 minutes.
- Cool briefly on the baking sheets on racks, then transfer to the racks to cool completely. They will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
“Cookies are the sweetest little bit of comfort food. They are very bite sized and personal.” —Sandra Lee
