Coconut macaroons have always been an easy go-to recipe in my house. They’re tasty, light, and hard to mess up. For this reason, I decided to experiment with them for this blog post. There are various aspects of this recipe that we have learned about in class, including whipping egg whites into foam. There are …
The adjustments I decided to make to this recipe are the replacement of egg whites with aquafaba, using sugar as the stabilizing ingredient. Aquafaba is the water in which beans have been cooked and it is often used as a plant-based egg white replacement because the proteins and starches in aquafaba resemble those of egg …
Coconut flakes: The original recipe suggests using sweetened coconut flakes, which are typically more moist and, obviously, sweeter than regular unsweetened dried coconut. This does not necessarily change the outcome of the product much other than adding a bit more sweetness to the cookie. Sweetened condensed milk: The recipe also requires sweetened condensed milk, an …
Attached is the time and activity chart for the coconut macaroon recipe. One aspect that is not clear when looking at the chart is what temperature the egg whites should be in order to yield the best result. I have found through research that room temperature egg whites whip easier. Bibliography: Moncel, Bethany. …
Hi! My name is Doxey and I am a junior International Studies and Spanish double major from Richmond, VA. I am a co-captain of the Women’s Varsity Squash Team as well as a campus tour guide with the Liberty Cap Society, Spanish tutor, and on the executive council of my sorority Pi Beta Phi. I …