Question ID: 2000-12804-1-2-4-5
Recipe Description
(Preheat your oven to 300 deg F)
Put your egg whites in a bowl and add the salt. Beat them with a hand mixer (or a whisk, if you have lots of time and massive forearms) to stiff peaks.
Pour the sweetened condensed milk and shredded coconut into the bowl. Gently fold them into the egg whites with a rubber spatula. The final mixture looks sort of dry, but homogeneous.
Use an ice cream scoop or a pair of spoons to scoop out the cookies onto parchment lined cookie sheets. The recipe suggests a 2-inch scoop, but that would make giant cookies. Mine were about 1-inch in diameter.
Bake the cookies for ~25 minutes at 300 deg, or until golden brown and toasty. The baking time will vary based on the size of your macaroons - check them every 10 minutes or so if you are unsure.
Let the macaroons cool a bit, then eat! I prefer mine at room temperature, but some people like them warm.
I decided to dip the tops of some of my (cooled) macaroons in chocolate, mostly because I could. I used bittersweet chocolate chips (I didn't want to add even more sweetness) and melted them in the microwave. Then I simply dipped the tops into the melted chocolate and let them set (you can put them in the freezer or refrigerator if you want them to set up faster).
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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