Originating in either Italy or France, the macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient. Due to its lack of leavening, it was likely adapted by the Jews for use at Passover, and was later modified to include shredded coconut.

Ingredients

Directions

Preheat oven to 350°F (160°C). Using an electric mixer, beat egg whites until stiff. Then combine with other ingredients. Place small macaroons on a baking tray lined with parchment paper using a tablespoon. Bake  for 10–15 minutes. 

• Prep time: 20 minutes.
• Cook time: 18 minutes.
• Makes 20 cookies, 2 cookies per serving.