Cranberry Lime Macaroons Food

CRANBERRY LIME MACAROONS

Steps:

• In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

COCONUT-CRANBERRY MACAROON

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
• Store macaroons in a tightly sealed container for up to a week.

LIME & GIN COCONUT MACAROONS

Steps:

• Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CRANBERRY LIME SAUCE

Steps:

• Add to a medium saucepan, cranberries, 1/3 cup water, lime zest, lime juice, splenda and the pinch of salt.
• Bring to boil, reduce heat and simmer until the cranberries start to burst, 3 or 4 minutes.
• Make a slurry with the teaspoon of water and cornstarch.
• Add the slurry to the saucepan, stir and simmer 1 minute longer or until thickened.
• Cool and serve with poultry.

COCONUT-CRANBERRY MACAROON

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.

COCONUT CRANBERRY MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Line 2 baking sheets (cookie pans) with parchment.
• Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
• Toss coconut with egg mixture until completely coated.
• Moisten finger tips with water.
• Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
• Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
• Transfer to rack to cool. Serve.