When I make Boston Cream Pie, I use about 6 egg yolks for the cream filling. You know what that means? It leaves me with lots of egg whites! So, what do you do~~well, you can make lots of things like an egg white omelette or you can macaroons. Yep, you know what I chose!
These cookies can be made into whatever size you want, but I must say the larger scoop size is better than the smaller because, for me, it’s like biting into a real cookie because of the ground almons inside These cookies keep for several days and don’t lose anything in taste. You can top them with whatever your littl’ pea pickin’ heart desires, too. You can change up the extract from orange blossom to lemon to vanilla~~dontcha just luv all the options! That’s what makes life boholicious~~having it your way! xoxo ~peace~ ally
Makes: 2 ½ to 3 dozen
Preheat oven to 300
What you need:
6 egg whites
¼ tsp sea salt
1 tsp. orange blossom extract
2 Tb. Sugar
1 cup powdered sugar
1 cup ground almonds
Sprinkles for decorating (optional)
What you do:
In a large mixing bowl, put the egg whites and salt. Using a hand mixer, whip the egg whites until they become frothy and begin taking on air. Add the orange blossom and sugar and continue whipping on high until peaks begin forming.
Gently fold in the powdered sugar then the ground almonds. Do not whip or stir too much. You want the whites to retain the air.
Using a spring scoop (3 Tbl. size) scoop on to a parchment paper lined cookie sheet. Leave about 3” between cookies. (Place sprinkles atop if desired.) Bake in a preheated 300 oven about 20-25 minutes or until the macaroons are no long sticky to the touch.