For our last gourmet gathering my task was dessert, a delicious pumpkin pots de creme. Topped with cream whipped with bourbon and maple syrup it was like eating pumpkin pie without the crust. In fact, I liked it better than pumpkin pie because it was lighter.
Left from the effort were eight egg whites. I never know what to do with them and if it’s just one or two I usually throw them out. With so many, I knew there must be a good way to use them, and it occurred to me that coconut macaroons, the hubby’s favorite cookie, might be an option.
On the internet were more recipes than I could believe. There were ones made with condensed milk. There were vegan macaroons and gluten free ones. There were recipes with craisins and sprinkles and pineapple and on and on. Finally, I settled on David Lebowitz’s recipe simply because it used the most egg whites and the baked cookies were dipped in chocolate. How can you beat that combination? Additionally, he said that it was one of the favorite recipes in his book Ready For Dessert
Notes: Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven’t tried these macaroons with the flakes but if that’s all you have, I would pulse the flakes in a food processor a few times until they’re finely shredded.
Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.
Making them I did learn a thing or two.
- It really is important to keep your hands wet otherwise the sticky mixture won’t roll. Next time I might try using an ice cream scoop and see if that is easier.
- Be careful not to overcook. My first batch was a little too brown which made the macaroon overly chewy.
- Semisweet chocolate chips melted in the microwave work great and don’t mess up as many pans.
- Let the macaroons cool just a bit before dipping them in chocolate to avoid burning your fingers and squishing the cookie.
12 thoughts on “What to do With Egg Whites?”
I tried these once and they didn’t come out well, now I want to try it again. Thank you and greetings.
They’re worth another try. Just don’t overlook.
Kiwi Daughter is an absolute Coconut fanatic, the unsweetened desiccated coconut that you used is excellent in many other biscuit (cookie) and slice (bar) recipes too, as well as in savoury dishes. Add a supply of it to your pantry and I will point you in the direction of many recipes I have that use it. 😉
I love coconut and use it at every opportunity.
Oh, Linda, I can just taste those macaroons. I absolutely love them. I’m SURE yours are simply delicious.
Good recipe, good macaroon!
Linda, they look delicious! Wish I had one to accompany my coffee.
Yes, they were good with coffee!
Mmm, looks delicious!!
I’ve got a macaroon lover here at this old house. Might have to try this recipe.
The macaroons went over big at this house!