Tuesday, December 9, 2014

12 Days of DIY Disney Holiday Goodies | Matterhorn Macaroons

I am a fan of macaroons; not the almond kind (which are verboten around here anyway). I love the coconut macaroons, the lesser known and harder to find variety, naturally. The bakery in the France Pavilion used to sell them in Epcot, but not anymore. Since the recent remodel, they are strictly about the nut variety. I miss those coconut peaks!

A caveat: I find macaroons tricky to make. They take patience and this is an area in which I lack. When I saw this recipe for Matterhorn Macaroons (from Rumbly in My Tumbly), I decided I would give them a try. They don't sound difficult, and I am always looking for a new and different cookie recipe for the annual cookie exchange in my sorority. Unfortunately, these were a bust for me. Well, mostly a bust. The resulting cookie tastes delicious! But I could not get them to make peaks. Once in the oven they flattened right out. I didn't bother with the topping since they didn't hold their shapes. And don't forget to store them in an air tight container. If you don't they will get very hard on the outside.

Here's the recipe if you want to give it a try:

Matterhorn Macaroons
A Rumbly in my Tumbly original

4 egg whites
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/2 cups white sugar
1 cup all purpose flour
1/4 teaspoon salt
2 1/2 cups flaked coconut

1 bag of white chocolate chips (or white candy melts)
2 tablespoons milk or cream
confectioners sugar for dusting


Preheat the oven to 300°. Line a cookie sheet with parchment paper.

In a medium bowl or mixer, beat egg whites, vanilla, almond extract, and ream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.

In a separate bowl, combine the flour, salt, and coconut. Fold into the egg whites. Drop by heaping tablespoons onto prepared cookie sheets, shaping each one into a “matterhorn mountain.” This is messy, and I found it worked best if I wetted my hands before shaped each one.

Bake for 20-30 minutes (depending on size) until slightly golden.

Melt the white chocolate with the cream over a double broiler, and dip the top of each cooled macaroon into the melted chocolate. Sprinkle with confectioners sugar.

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