Parisian Passover Coconut Macaroons

1. 1

   Preheat oven to 325F.

2. 2

   Grease 2 baking sheets and dust with cake meal, knocking off any excess.

3. 3

   Cook sugar and water in a small heavy saucepan over low heat, stirring, until sugar is dissolved.

4. 4

   Boil syrup, without stirring, until it reaches soft-ball stage (or registers 238F on a candy thermometer).

5. 5

   While syrup boils, beat whites in standing mixer on low speed until stiff peaks form.

6. 6

   Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed.

7. 7

   (Be careful not to let syrup touch beaters when pouring, or it will spatter and harden.)

8. 8

   Continue to beat until meringue is room temperature.

9. 9

   Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1 inch apart on baking sheets.

10. 10

    Shape mounds into pyramids with wet fingertips.

11. 11

    Bake macaroons 1 sheet at a time in middle of oven 12 minutes, or until just firm enough to be removed from baking sheet without losing their shape.

12. 12

    Carefully transfer to a rack to cool.

13. 13

    (Macaroons will harden as they cool.)

* Per serving · 4 servings · Values may vary.

No additional tips available.