Lately, I have been thinking a lot about ease. I’m in the middle of writing and photographing my first cookbook, and very little about that process is easy. Which is okay — I knew, going into it, that it would be full of challenges. This leads me, in my non-cookbook cooking pursuits, to find the simplest of recipes little victories that remind me what it feels like to work in the kitchen with ease.
And macaroons might just be the queens of easy in the baking department. It is the stuff of magic when all it takes is three ingredients to create tiny, edible sculptures that are whimsical and quirky and as fun to make and look at as they are to eat. The soft fragrance of Meyer lemon is a little touch of fairy dust on top — it’s quiet and subtle but lends a welcome twist. I think that grapefruit or orange zest would work equally well.
Meyer Lemon Macaroons
Yield: about 24 macaroons. Adapted from Bon Appetit.
2 large egg whites
1/4 cup sugar
4 cups unsweetened coconut chips
Zest of two Meyer lemons
Preheat oven to 325 degrees.
In a large mixing bowl, whisk together the egg whites and the sugar until the sugar is mostly dissolved. Using a large baking spoon, slowly mix in the coconut chips and Meyer lemon zest. Stir thoroughly to combine.
Grease a baking sheet or line with parchment paper. Using a 1/4 cup measure, drop about 12 cookies onto the sheet. You may need to compress them a little if they fall apart some, but once they’re baked they will hold their form.
Bake at 325 degrees for 15-20 minutes, until the tops are golden brown. Allow the macaroons to cool for about 10 minutes. They will continue to firm as they cool.
All photos by Kimberley Hasselbrink.