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I recently discovered macaroons as a fabulous way to use up leftover egg whites (of which I always seem to have tons). My default had long been meringues but I actually like macaroons much better. They are incredibly easy to make (easier than meringues actually), require only pantry ingredients and taste fantastic. Here I used the basic recipe from Baking at Home with The Culinary Institute of America but added my own flavorings (cardamom). So if you find yourself with a bucket of egg whites you don’t know what to do with, this is a great option!
- ¾ teaspoon ground cardamom
- 2 tablespoons granulated sugar
- 2½ teaspoons all-purpose flour
- ¼ cup granulated sugar
- 1½ cups shredded or shaved unsweetened coconut
- 3 egg whites
- Heat the oven to 350 degrees F.
- Whisk cardamom, 2 tablespoons sugar and flour together in a bowl. Set aside.
- Add remaining sugar, coconut and egg whites to a bowl and set over a pot of simmering water.
- Stirring continuously, heat the mixture until it starts to thicken and turns bubbly (about 3 minutes).
- Take the mix off the heat and fold in the cardamom/sugar/flour mix.
- Using a 1-tablespoon measuring scoop drop the batter into little heaps onto a parchment-lined large cookie sheet.
- Bake until the macaroons are golden-brown (15 to 20 minutes).
Food Photography and Styling: I eat these little cookies as an afternoon snack with a glass of milk so I went for an afternoon coffee table atmosphere. As usual I lit the set with my strobe (through the doorframe like I did here). The macaroons sitting directly on the plate looked a little naked so I put a few paper doilies underneath them (I keep a package I bought from Wilton around and find that they can come in handy every now and then). The backdrop is a marble tile that I think worked really well with the fabric I used here.
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