Even if you’ve had some version of these macaroons before (and you have) and been quite happy, there’s a secret side to them you’re going to want to get to know. geniusrecipes
Photo by James Ransom
As Kartes was researching classic macaroon recipes, she told me she found herself wondering what other cookie-like ingredients might do here—like melted butter and flaky salt. And how about that leftover egg yolk? Why not use it all up, instead of separating the egg and trying to save the yolk for some future baking project, only to lose it in the fridge instead?
While adding more fat and salt—the ingredients that we spent the 1990s stripping away—isn’t necessarily the answer to making everything better, the difference it makes in these macaroons is profound.“I'll be making these for sure - love coconut macaroons and I firmly believe that adding butter and salt to anything makes it exponentially more delicious.
At the same time, the butter and egg yolk help the pointy outer edges of the macaroon brown and crisp up as the inside stays soft and custardy. In fact, the cookies are so moist that they can soften and lose some of their addictive crunch over the course of a day. Don’t worry—I’ve stress-tested them for you, and a quick toast in the oven brings them back to their full crispy-chewy glory.
This makes them as good a treat to eat tomorrow and the next day, even pulled from the freezer in a week, as they are right now (and I do mean now—they’re ready
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