INGREDIENTS

INSTRUCTIONS

FOR ALTERNATE FLAVORS: ELIMINATE ALMOND FLAVORING AND ADD:  FOR
CHOCOLATE MACAROONS: 4 teaspoons Sabra liqueur for flavoring, Add  8
ounces chocolate chips to warm batter  FOR COFFEE FLAVOR MACAROONS: 1/4
cup instant coffee + 1/4 cup  granulated sugar dissolved in 2
tablespoons hot water  FOR APRICOT MACAROONS: 1 cup dried apricots,
cooked in 1/4 cup water  until soft and then puree.  Barbara Wasser's
Kosher Passover Kitchen (Adapted from GOURMET  MAGAZINE, March 1992)
Double cookie sheets (Line top one with parchment paper) 300 o F. oven
In a heavy saucepan, combine the egg whites, sugar, cream of tartar,
flavoring, almonds and coconut. Cook the mixture over moderate heat
stirring constantly for 5 minutes. Increase heat slightly and continue
cooking & stirring for additional 3 to 5 minutes or until thickened
and mixture begins to pull away from the bottom and sides of the pan.
Transfer mixture to bowl, let cool slightly. Cover with plastic wrap
and let chill in refrigerator until cold. Drop tablespoon size pieces
(golf ball size) of the dough 2 inches apart onto prepared pan. OR
Fill a pastry bag fitted with a plain tip or a plastic bag with a
small corner cut off and squeeze dough through that. Bake in a 300 o
F. oven for 20 to 25 minutes or until they are pale golden. Apricot
macaroons take a little longer. Hint: After 10 minutes, shift pans in
the oven (front to back and top to bottom.) Transfer to rack to cool.
FOR CHOCOLATE DIPPED FANCY MACAROONS:  Make flavor of choice. Melt
chocolate and when macaroons are cool,  dip 1/2 in the melted
chocolate. Place on a rack and chill for 30  minutes, or until
chocolate is set.  Yield: Approximately 36 macaroons Posted to
JEWISH-FOOD digest V97  #118 by swass@global2000.net (Barbara & Steve
Wasser) on Apr 9, 1997

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