It’s a rainy day here in Oregon (don’t be shocked) and I have Fred Astaire and Ginger Roger movies on. I own the box set of their films and have watched them all so often, that I don’t even have to watch to keep up, I can just have them on and catch one fantastic number after the other.
And the outfits Ginger wore!!! Holy moly! One of my personal favorites was this suit she wore in ‘Carefree’. Look at those arrows with the heart! Check out the detail! She’s wearing a hat and gloves, because that’s what they did back then. It was just as part of your every day outfit as wearing shoes.
My other favorite was this dress that she wore in ‘Shall We Dance’. You just don’t see anything like it any more. She was so elegant when she moved and to think that she did all of that jumping and tapping and flinging around and always looked so put together….I want to be Ginger Rogers when I grow up. If you want to watch one of their movies and can’t decide, I would recommend ‘Shall We Dance’. It has some of their best music and songs and you have never seen anyone dance until you have seen Fred and Ginger tap dance on roller skates in Central Park.
This week I did my own dance in the kitchen and made some EXTREMELY easy macaroons. ‘What’ you say?! How is that even possible? They seem so fancy and in a league of their own….and they are, mind you, but we are also in that league. I didn’t even show you step by step because it was THAT easy.
Separate some eggs. Do it! Put the egg whites in your mixer and turn it on medium-low while you put the coconut, flour, sugar and salt in a separate bowl. Don’t fret! They will all get back together soon enough. Except for the egg yellows (why don’t they call them that?), send them to their room, or what ever you do with yolks.
Once the egg whites look a little foamy, put in the almond extract. I was wondering about that extract, but once done and taste tested, I found that it made the macaroon taste even more coconuty, if that is possible. And it is. Because I said so.
Make sure you have tossed the dry ingredients together pretty good and dump it into the egg whites in three separate doses. Dump then mix and dump then mix and dump then mix and DONE!
All you have left to do is put them in cute little mounds on parchment paper over a cookie sheet and place them in the oven. I realize the recipe says that it makes 2 dozen. I doubled the recipe and made really large macaroons. Tiny ones just seemed ridiculous and mean. (Mean to those who eat them. Is one petite bite really enough? I thought not.) Because I made them larger, I left them in the oven for a longer period of time. I waited until the edges were golden and the top was a little brown. Any longer than that and they would have become really dried out. Fred and Ginger would not have approved.
And that, folks, is what we call the ‘Macaroon’. You may now dance the night away.
- 1 pkg. coconut (7 oz.)
- 2 tbsp. flour
- 3 egg whites
- 1/3 c. sugar
- 1/8 tsp. salt
- 1/2 tsp almond extract
- Combine coconut, sugar, flour, and salt.
- Stir in egg whites and extract; mix well.
- Drop from tsp onto lightly greased baking sheets.
- If desired, top with halved candied cherries.
- Bake at 325 for 25 minutes.
- Remove from baking sheets at once.