Actually, it's both
For I decided to try my hand at the French Macaron
(those egg and almond sandwich cookies)
I've had them
As often as I can
But I've never made them
I was a bit intimidated by them.
But no more!
And since I was baking anyway,
And since I had egg whites
I decided to also make macaroons
Those coconut cookies that are much more prevalent on the prairie.
And what to do with a platter of cookies?
Put the kettle on, of course
And invite a friend for tea
And macarons and macaroons!
Tea for two in the breakfast room
Which really should be renamed the "tea room"
for we take tea there almost as often as we breakfast there!
It's almost Easter.
We rescued some rabbits from the basement storage
to add a bit of holiday and whimsey to the tea table.
We never mind when a recipe calls for egg yolks
because the "bonus" is the whites
Leftover whites make terrific cookies!
Both cookies are really easy.
The French Macaron one came from Martha Stewart
And I usually find her recipes a bit too fussy for me.
But this one not so much.
The coconut macaroon is the standard:
coconut, egg white, Eagle Brand milk and a little vanilla.
I used Ina's recipe but I think it is a pretty standard recipe.
BAREFOOT CONTESSA'S COCONUT MACAROONS
14 oz. bag shredded coconut
14 oz. can Eagle Brand sweetened condensed milk
1 t. vanilla
3 egg whites
Whip egg whites and a pinch of salt until stiff peaks form. Mix coconut, milk and vanilla. When whites are stiff, fold them into the milk and coconut mixture. Use a 1 inch ice cream scoop and place on silicone lined baking sheet. Bake at 325 about 20 minutes or until brown and firm.