Macaroon Angel Cakes Recipe

Name: Macaroon Angel Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg whites; 1/2 tsp. cream of tartar; 1/3 c. sugar; 1 tsp. almond extract; 1/2 tsp. vanilla; 1 c. sugar; 3/4 c. flour; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 1/3 c. flaked or shredded coconut

Servings: persons

1
Preheat oven to 300u00b0.
2
Beat egg whites and cream of tartar until soft mounds form.
3
Gradually add 1/3 cup sugar, beating until stiff peaks form.
4
Blend in almond extract and vanilla.
5
Mix together 1 cup sugar, flour, baking powder and salt.
6
Add to egg white mixture.
7
By hand, fold in gently, but thoroughly.
8
Fold in coconut.
9
Spoon into paper-lined muffin cups, filling to within 1/4 inch of top.
10
Bake at 300u00b0 for 30 to 35 minutes until light golden brown and cake is set.
11
May be tinted different colors.

700

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 egg whites, 1/2 tsp. cream of tartar, 1/3 c. sugar, 1 tsp. almond extract, and more.

Yes, Macaroon Angel Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroon Angel Cakes

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