Don’t you find that the week leading up to a long weekend always seems busier than usual? I have a lot on the go right now and I bet you do too, so I’m just popping in quickly to share a recipe I came up with last weekend.
These sour cherry macaroons would be a fine addition to your Easter dessert table, or indeed as a sweet treat in springtime or anytime of the year. Sour cherries are my favourite dried fruit, but if they’re not your thing, you can substitute whatever makes you happy. Or, if you want to please little ones for Easter (let’s not forget the big people too!), leave out the cherries, make a thumbprint indentation in the macaroons before baking and then nestle one of those delightfully speckled, pastel candy eggs in each little baked nest. I’d love to do that, but the Offspring mostly turn their noses up at coconut. Sigh.
Oh, and this recipe is f-a-s-t! Plus it only takes six ingredients.
I’m off to accept my award for exceptional brevity now. This post is under 200 words — who knew I could do that?!
Sour Cherry Macaroons
Sour Cherry Macaroons
© Marlene Cornelis, Urban Cottage Life.com 2016
Unlike many macaroons I’ve had, these are not over-the-top sweet. The sour cherries add a flavourful tang, and the cookies are chewy and moist. Line a large baking tray with parchment paper and preheat the oven to 350℉. Makes about 24 macaroons.
- 2 egg whites
- 1/4 cup granulated cane sugar
- 1/2 tsp almond extract
- 1/8 tsp salt
- 2 cups unsweetened shredded coconut
- 1/2 cup roughly chopped dried sour cherries
Combine the egg whites, sugar, almond extract and salt in the bowl of a stand mixer and mix on high for about 5 minutes, stopping to scrape the bowl once or twice. The mixture will be dense and creamy in texture when ready.
Remove the bowl from the mixer. Tumble in the coconut and dried cherries, then fold in by hand until well incorporated.
I used a rounded one-tablespoon measure to shape my cookies. Using firmly packed scoops, I pushed on one side to pop the raw macaroon out of the spoon, and set them about 1-1/2 inches apart on the prepared baking tray. I gently pushed down the tops to flatten them just a bit, until they were about 1/2-inch thick. If you choose to leave yours mounded, you’ll need up to five minutes more baking time (you can always test just one to be sure.)
Bake at 350℉ for 15 minutes, until the cookies are browning at the edges and lightly golden on top, but still moist in the centre. If you prefer a drier macaroon you can leave them in a bit longer. Remove the tray from the oven and let cool for a few minutes, then transfer the macaroons to a cooling rack.
I like to store mine in a container with the lid partially off so they don’t get too damp and soft, as I prefer my macaroons on the drier and chewier side. Obviously how you do it is your choice!