There is an interesting recipe for macaroons in today's WSJ. The article's author, Charlotte Druckman, says:

"I've always been careful to make a distinction between the macaron—the pillowy-sweet Parisian rounds—and the macaroon, those Passover table staples that are mushy, saccharine, bland balls made with coconut and sweetened condensed milk (or sugar and egg whites). Every time I see them at a Seder, I ask, "Why, God, why?"

Druckman then presents a recipe to Gillian Shaw of Black Jet Baking Company in San Francisco. Shaw's recipe calls for two types of coconut, three sticks of butter, one pound of sugar and six eggs. Druckman calls the resulting macaroon "a moist, caramel-y two-coconut treat that's the opposite of bland."

Yum! --Joy

Joy wrote:There is an interesting recipe for macaroons in today's WSJ. The article's author, Charlotte Druckman, says:

"I've always been careful to make a distinction between the macaron—the pillowy-sweet Parisian rounds—and the macaroon, those Passover table staples that are mushy, saccharine, bland balls made with coconut and sweetened condensed milk (or sugar and egg whites). Every time I see them at a Seder, I ask, "Why, God, why?"

Druckman then presents a recipe to Gillian Shaw of Black Jet Baking Company in San Francisco. Shaw's recipe calls for two types of coconut, three sticks of butter, one pound of sugar and six eggs. Druckman calls the resulting macaroon "a moist, caramel-y two-coconut treat that's the opposite of bland."

Yum! --Joy

The article is behind a pay wall and the link goes only to an excerpt. You might be able to get to it from a Google search on the headline: "There's No Turning Back-aroon." Otherwise, try your local library.

Interesting recipe, but milchidik.

There's a raspberry macaroon recipe on smitten kitchen that looks interesting: http://smittenkitchen.com/