Cranberry Almond Macaroons Food

CRANBERRY ALMOND MACAROONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries and almonds. , Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 325° for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack. , Spread about 1 teaspoon melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up; let stand until set.

CRANBERRY ALMOND MACAROONS

Steps:

• Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
• Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
• With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
• Whisk the salt and vanilla extract into the egg whites.
• Add the coconut, sweetened condensed milk, cranberries, almonds, and 1/2 cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
• With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
• Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
• Melt 1/2 cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set. I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.