Up until more recently than I'd like to admit, I pronounced "macaroon" and "macaron" the same way. However, these macaroons (mack-uh-roooooons) could not be more different than the colorful french pastries spattered all over Instagram (mack-uh-rohns).
All I know is that you 100% definitely need a pastry scale to make macarons. Macaroons - not so much. In fact, I barely measured these ingredients, and sloppily mushed them all together with a fork. The result was still perfect.
WHAT YOU NEED:
2 egg whites, beaten
1/2 cup sugar
2 cups shredded coconut
1 teaspoon vanilla extract
Pinch of salt
2/3 cup chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, beat egg whites with a fork. Stir in other ingredients until well mixed. Roll tablespoon-sized balls between wet hands and place on baking sheet. These will not spread and can be placed closely together.
- Bake for 15 minutes or until just golden on the edges. Cool completely on baking sheet.
Adapted from Castle Walk Kitchen