Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [371]
Drop by rounded teaspoonfuls onto the prepared baking mat. Alternatively, fill a pastry bag fitted with a #8 (5/8-inch) tip with the batter and pipe out small kisses that have about 1½ teaspoons batter in each; swirl the bag at the end of each dollop to create a twisty topknot on each macaroon.
Bake until lightly browned and a little cracked but still soft to the touch, about 8 minutes.
To cool: Let the cookies stand on the baking sheet for 4 minutes before transferring with a metal spatula to a wire rack to cool completely. Cool the baking sheet for 5 minutes before making more macaroons; replace the parchment paper if it’s frizzled or browned.
To store: The macaroons can be kept at room temperature in an airtight container for up to 3 days; freezing is not recommended.
Chocolate-Dipped Almond Macaroons: Melt 6 ounces semisweet or bittersweet chocolate in the microwave on high or in the top part of a double boiler over simmering water just until there are still some chunks left; remove the chocolate from the heat and continue stirring until fully melted. Lay a large sheet of wax paper on your work surface, then dip the bottoms of the cooled cookies into the melted chocolate. Let the excess drizzle back into the bowl, then set the cookies on the wax paper to firm up, about 1 hour.
Coconut Macaroons
We learned the untraditional technique of adding flour and egg yolks to coconut macaroons from Tish Boyle, the editor-in-chief of Chocolatier magazine. We’ve adapted her technique for these very moist cookies made with two kinds of coconut, sweetened and unsweetened. Makes about 36 cookies
1 large egg, at room temperature
2 large egg whites, at room temperature
1 cup sugar
2 teaspoons vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt
22/3 cups shredded sweetened coconut
(one 7-ounce bag)
1½ cups shredded unsweetened coconut
Position the rack in the center of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Beat the egg, egg whites, and sugar in a large bowl with an electric mixer at medium speed until well combined and a little pasty, about 2 minutes. Beat in the vanilla.
Turn off the beaters, add the flour and salt, and beat at low speed just until combined.
Turn off the beaters again, add both kinds of coconut, and beat at low speed just until combined, until the coconut is evenly distributed in the batter.
Drop by rounded tablespoons onto the lined sheets, spacing the mounds about 3 inches apart. Bake until firm, about 15 minutes.
To cool: Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet for 5 more minutes before adding more macaroons; replace the parchment paper if it’s browned or crinkled.
To store: The cookies can be kept in an airtight container at room temperature for up to 3 days; freezing is not recommended.
Brown Sugar Refrigerator Cookies
Refrigerator cookies were our grandmothers’ secret: a moist dough formed into a log, stored in the fridge, then sliced off and baked as needed. Makes about 40 cookies
3 cups all-purpose flour, plus additional for dusting
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup packed dark brown sugar
1/3 cup granulated sugar
3 large egg whites, whisked in a small bowl until foamy, at room temperature
1 teaspoon vanilla extract
Whisk the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
Beat the butter and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg whites and vanilla until smooth.
Turn off the beaters, scrape down the sides of the bowl, and add the prepared flour mixture. Beat at low speed just until a moist dough forms with no visible graininess.
Lightly dust a clean, dry work surface with flour and turn the dough out onto it. Divide in half, then roll each half under your palms