Since the lemon mousse calls for 5 egg yolks you’re left with 5 egg whites to deal with. In the past they’ve gone into my refrigerator as I made a mental note to find something good to make with them. More often than not, when I clean out the fridge I find them in a corner and all that’s left to do is throw them out.
This time, I decided to use them right away. I made coconut macaroons. That was the right decision! They’re delicious, and really easy to make. It is a perfect combination with the lemon mousse.
Coconut Macaroons These are excellent!
5 medium egg whites (1/2 cup) at room temperature 1/4 cup sugar 1 tsp. vanilla extract 1/2 cup all purpose flour 1/4 tsp. salt 1 cup sugar 2 1/2 cups coconut (I used unsweetened that I bought at the health food store)
Preheat oven to 325°F.
• Egg whites need to be at room temperature. • Beat egg whites until stiff, gradually adding 1/4 cup sugar and vanilla • In a separate bowl, mix flour, salt and 1 cup sugar. Add coconut and mix until well combined. Gently fold into the egg whites, a little at a time, until well incorporated.
The coconut makes the batter lumpy
• Line a baking sheet with parchment paper or silicone baking sheet. • Scoop out rounded teaspoons onto the parchment keeping the mounds taller rather than wide so they stay moist.
Spoon batter on a lined baking sheet
• Bake them in preheated oven for 20-25 minutes. The tops will start to get brown. Don’t overcook or they will dry out. • Remove from the oven and let cool for 2 minutes before using a spatula to lift them off the pan.
• Store the cool macaroons in a cookie tin. They are very moist so I like serving them within a day or two. They will dry out the longer you keep them. They are still great just a little firmer. See how you prefer them. You may have to put one aside since they disappear quickly.