I made macaroons for work again last week. Samwise asked to try some, so I made a full batch (instead of half) and sent along some friends as well:
I first made these the weekend after July 4 because I felt bad about eating all the food everyone else kept bringing into the office. I’m not sure if they qualify as true macaroons. They’re much fluffier and lighter than classic coconut macaroons, what the guy I shared my office with calls “corner store macaroons.” I was actually trying to make corner store macaroons, but these were a tremendous hit! Everyone at my office loved them! More importantly, Samwise likes them, too! :)
I found the recipe (below) in Family Living: Our Favorite Cookies, which I picked up for a whopping $1 at Jo-Ann’s.
BITE-SIZE SNOWBALL MACAROONS
cup all-purpose flour
cups flaked coconut
4 egg whites
teaspoon vanilla extract
Preheat oven to 325 degrees. In a medium bowl, combine 1/4 cup sugar, flour, and salt. Stir in coconut; set aside. In another medium bowl, beat egg whites until soft peaks form; add vanilla. Gradually add remaining 1 cup sugar; continue to beat until mixture is very stiff. Gently fold coconut mixture into egg white mixture. Drop half teaspoonfuls of mixture onto a lightly greased baking sheet. Bake 9 to 11 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool. Store in an airtight container.
Yield: about 10 dozen macaroons
This was my first time experimenting with reflecting light for photography. I used a mirror because I don’t have any nice white screens to bounce light off of, and the fish are small enough to fit within the mirror’s reflection. The mirror made a huge difference: All of these photos are either entirely unedited or edited with only a minimal increase in exposure and sharpness–no fiddling with brightness, contrast, or anything else.