Pro-Tip Tuesday: Buy the Oranges, and Make Macaroons too!

Pro-Tip of the Day:
Have you been buying those boxes and bags of oranges on sale at the store?

Next time pick up a bag of coconut flakes and sliced almonds, and you can make this quick, yummy (gluten-free) byproduct treat from in-season fruit!

Just remember to take 30 seconds to grate the rind off before you eat the orange, and you’ll have enough for this recipe. Note: try not to take too much of the white parts (the pith), that’s bitter.

Orangey Almond Macaroons

Note: VERY minimally adapted from a Real Simple recipe By Sara Quessenberry‘s Lemony Almond Macaroons Author of The Good Neighbor Cookbook

Ingredients
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
¾ cup sugar
1 teaspoon grated orange zest
¼ teaspoon kosher salt
4 large egg whites
Optional: 6 oz semi-sweet chocolate

Macaroon ingredients: see orange rind in bottom right-hand corner.

Steps
1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, zest, and salt. Mix in egg whites.
2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
3 Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4 Store in an airtight container at room temperature for up to 1 week.
5 Optional step: melt chocolate in a double boiler and dip cooled macaroons halfway to add more sweet.
6 Set back down on parchment paper to cool and solidify your masterpiece!

Today’s Trial Recipe Rating
Novelty Rating: 5 of 5 It’s all about the crunch for me, folks, and this one has LOTS!
Likelihood of Repeat: 80% depending on demand
Lessons Learned: The week I did this recipe was “get comfortable with egg whites” week for me, folks. After taking a stab at Aran Goyoaga’s Olive Oil Chocolate Cake which required beating egg whites to stiff peaks, I realized I had inadvertently tiptoed around recipes with egg white beating out of decade-old egg-white-beating-inferiority-complex. No longer! After an additional ounce of patience, the chocolate cakes turned out fabulous, which made this non-stiff-peaks recipe look like a cinch! It’s all relative, people. It’s alll relative.

Wait, the real lesson learned is that my attempt to leverage some potential food waste resulted in a feedback loop of more potential food waste, because now I have a bunch of egg yolks, and I want to do something with them!

One more link for your procrastination-reading-list:

The Kitchn: 12 Ways to Use Up Leftover Egg Yolk

Lemon curd! Mayo! Creme Brûlée! Actually, this is the recipe I used for lemon curd s, cut by 1/3 because that’s how many egg yolks I had.

Did you know: I heard once at a winery tour that creme brûlée was a byproduct-invention of the wine-making process? The traditional method of filtering wine with egg whites left an excess of egg yolks to make something out of! A cursory search of the internet yielded neither denial nor confirmation, so make of it what you will.

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