Fred's Macaroons
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 5⅓cups sweetened flake coconut
- 3egg whites
- ½cup sugar
- ¼teaspoon vanilla extract
Nutritional analysis per serving (40 servings)
49 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. With your hands, mix all the ingredients together. Make clumps about inch in diameter and about 1 inch high. Place the clumps about 1 inch apart on a parchment-lined baking sheet. Bake for 15 minutes.
Private Notes
Comments
Are the egg whites beaten
Same questions - are the egg whites beaten first? If so, to what extent?
I have been making these macaroons for Passover for at least 20 years and they are the best! No need to look for any other recipe. BTW, Fred is Fred Pressman of Barney's.
No need to whip the egg whites. Do not tightly pack the macaroons! These are meant to be tall and light.
Egg whites are just mixed up - maybe as far as “frothy” but nowhere near meringue consistency. I’ve been making these for more than 2.0 years and they are perfect. Sometimes I’ll dip the finished cookie in chocolate or add grated chocolate to the coconut flakes. They are very forgiving.
Every other recipe I’ve seen says beat or whip egg whites. Otherwise I’d expect these to end up a coconut white omelet. Rule of thumb: you get stiffer egg whites if you beat with sugar.