Honeymacaroonies Recipes

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HONEY MACAROONS



Honey Macaroons image

these are some of the best cookies my dad has ever made the are good and everyone loves these and they really smell good while baking

Provided by Patsy Fowler

Categories     Cookies

Time 45m

Number Of Ingredients 3

2 1/4 c finely shredded unsweetened coconut
1/2 c honey
3 large egg whites

Steps:

  • 1. Preheat the oven to 325. Line baking sheets with parchment paper.
  • 2. Mix all ingredients together in a saucepan and stir over medium heat. Cook until it starts to steam for about a minute.
  • 3. Scoop about 2 teaspoon portions of the mixture onto the baking sheets.
  • 4. Bake for 12-16 minutes, until lightly browned and fragrant. Slide the parchment paper with the macaroons off the sheets and onto a cooling rack.

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  • In a food processor, mix together the almond flour and powdered sugar. Pulse until combined and the almond flour is a bit more ground. Sift the mixture through a fine mesh sieve into a large bowl. Create a well in the almond flour mixture and add the ¼ cup plus 1 ½ tablespoons (82 grams) of egg whites. Mix until it is combined and forms a thick, sticky dough. Set aside.
  • Add the ¼ cup plus 2 tablespoons (90 grams) egg whites into a clean, dry mixing bowl. Add a pinch of sugar.
  • In a small saucepan, add the granulated sugar, water, and chamomile. Stir well over medium heat. Once the sugar is dissolved, allow to come to a boil, occasionally scraping the sides and bottom of the pan, and cleaning the sides of the saucepan with a wet pastry brush to remove and crystals. Cook the sugar until it reaches 248 degrees F (120 degrees C). Keep an eye on the temperature, because once the temperature reaches about 200 degrees F, start beating the egg whites with a whisk attachment that are in the mixing bowl.
  • Continue to beat the egg whites until soft peaks form. If the soft peaks form before the sugar reaches its final temperature of 248 degrees F, mix on low.


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