I’ve decided to start a new weekly series to carry me through winter, until the flowers are blooming again, and I can continue with “this week’s bouquet”. When winter hits with a “punch”, I need something to entertain myself until I can garden again. Plus, the oven warms the house and the aromas are heavenly.
So . . . to start the series, I’m making Macaroon Angel Cakes, a very old recipe from a dear friend, Judy Phillips. I’m excited to try new recipes, but for now, it has been fun getting reacquainted with beloved old recipes I haven’t made in 30 years.
I remember this recipe fondly and it does not disappoint. What recipe could be disappointing when it starts with beaten egg whites?
I had my cookie sheets out, scrubbed, and ready to use. I had forgotten that these sweet angel cakes are baked in paper baking cups. Fortunately, I had some cute ones on hand for this project.
Filling the paper cups is the trickiest part of this, or I should say “stickiest”. The batter is like gooey, sticky melted marshmallow with coconut, and it is finger licking good.
Once baked, they are just as good.
I didn’t make these angel cakes to take to work, as I was wanting to keep something sweet on hand for that after dinner craving I always have. I’m hoping I can learn to discipline myself and not eat the whole batch in two days. This will be the ultimate challenge for me.
So . . . until the gardens bloom again, I’ll be baking. With 6 to 8 inches of snow coming today, and a high temperature of 10 F (-12 C) following close behind, I can think of nothing better to do with these long winter days.
Macaroon Angel Cakes
Sift together: 3/4 cup flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
Beat together: 6 egg white (3/4 cup)
1/2 tsp. cream of tartar
Beat until soft mounds form. Add 1/2 tsp. vanilla and 1/2 tsp. almond extract. Gradually add 1/3 cup sugar, beating well after each addition. Continue beating until stiff peaks form. Fold in dry ingredients gently and 1 cup flaked coconut. Spoon into paper baking cups. Bake 40 – 45 minutes at 300 degrees. Makes 2 dozen.
I too have been busy in the kitchen. I think January is the best month for baking, isn’t it? I have that tingle of creative energy that usually goes into gardening.
I so agree Ali. I find that it satisfies my need and desire to be out gardening, especially when we are socked in with snow, and I see photos of warmer areas like yours with bulbs emerging. There is something equally as satisfying about baking as there is gardening. I think from here on out, I shall enjoy winter much more and in a whole new way.
As I’ve got no discipline whatsoever when it comes to baked goods, I guess it’s a lucky thing that my climate allows me to garden year-round! Your cookies look as enticing as your pizza.
I am so not good at disciplining myself when it comes to sweets. That is why I am mostly baking on Sundays and taking it to work on Mondays. This time, I’ve actually been able to only eat one after each meal. But then I gave some to my daughter and some to my neighbor who shoveled my sidewalks and part of my driveway yesterday. I found it very nice to have some sweets on hand to be able to thank him in an old-fashioned way. It was actually more rewarding to share them with him than to be eating them myself. I’ve begun to think of baking as a new way to share, which makes it all the more enjoyable.