MACAROONS

Lightly vrowned Macaroon

1 large egg white

1/8 teaspoon salt

3/4 cup sweetened condensed milk

1 tablespoon lemon zest

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 (14-ounce) bag shredded sweetened coconut, finely chopped

Preheat the oven to 300 degree  Place a slik pad on a cooke sheet.

Whisk the egg white and salt until frothy and light, about 2 minutes.

Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined.Scoop out a ball of dough and shape the mixture into 1 1/2-inch mounds.

Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes. Transfer the pans to wire racks and let them cool down.

TIPS:

• You could place a few semi sweet choclate chips inside the dough.
• Store in air tight container.
• I served them with lemon sherbet

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!