Print
Ingredients
198 g flaked sweetened coconut
1 tablespoon (10 g) corn starch
2 large egg whites
1 tsp almond extract
1/2 teaspoon (1.5 g) cream of tartar
1/3 cup (70 g) granulated sugar
Directions
- Preheat oven to 325 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Mix coconut and cornstarch in a medium bowl.
- In the bowl of a stand mixer using the whisk attachment, beat egg whites until foamy. Add the almond extract and cream of tartar
- Continue to beat on medium to medium high speed until egg whites are at the soft peak stage–the peaks will flop over when you lift the beater. With the mixer on medium high speed, add the sugar a tablespoon at a time, allowing each addition to be incorporated. Continue mixing until egg whites are shiny and at the stiff peak stage–the peaks will hold and just barely bend over when you lift the beater.
- Gently fold the coconut/cornstarch mixture into the egg whites. Be careful to retain as much air as possible.
- Drop by rounded tablespoons onto prepared baking sheet. Bake until golden brown on the edges, 18-20 minutes. Move the silicone mat/parchment paper to a cooling rack. Cool for 10 minutes before removing macaroons.