I don’t know about you, but I have some recipes that cannot be shared here on the blog. They are so top secret, that only a few pairs of eyes have ever witnessed their birth in my kitchen. People have asked me for the recipes and I have to politely decline. It’s not that I purposely want to be mean; it’s just that some of them are my special signature desserts and I want to keep them close. If I passed out the recipes to every person on the street, that “special-ness” would dissipate.
I’m not the only one who feels this way. Many friends and family that I know like to keep one or two recipes secret. There are even bloggers out there who openly admit that they will not share everything with their readers. One such blogger is Gesine from Confections of a (Closet) Master Baker. I came across her blog after reading her book “My Life From Scratch.” Gesine works magic in her kitchen and spices up her blog entries with snarky, in your face commentary that will keep you on your toes and coming back for more.
Getting back to recipe protection, Gesine made a name for herself by baking up delicious French Macarons. On her blog, she notes that a guy named Gary e-mailed her and asked her for the recipe. Did he HONESTLY think she would give him the recipe that gave her her livelihood? DUH! Instead, she gave him a coconut macaroon recipe to try. I ran with it and tweaked it ever so slightly (instead of vanilla extract, I used vanilla bean paste so there were millions of tiny vanilla bean specks running throughout the macaroons). The next time I make these babies, I’d probably cut down on the sugar or used unsweetened coconut and let them brown up just a tad more.
|Scooped macaroons ready to go into the oven|
4 egg whites
3 1/2 cups sweetened shredded coconut
3/4 cup sugar
1 tsp vanilla bean paste
1/2 tsp salt
Make sure the bottom of the bowl does not come into contact with the simmer water. Stir the mixture occasionally, ensuring to scrape the bottom of the bowl, to prevent ingredients from burning.
After approximately 10 minutes, the mixture should be hot and slightly thickened.
With a medium or large cookie scoop, drop batter onto a parchment-lined cookie sheet and bake for 15-20 minutes until edges are golden brown.
Cool for a few minutes on the cookie sheet, than remove using a offset spatula to a cooling rack.
**UPDATE DECEMBER 6, 2011
I asked Gesine the best way to store the macaroons so they don’t dry out. They last for one day outside, but if you find yourself not eating all of them at once, put them in the freezer. When you are ready to eat them, thaw them out and warm them in the oven. The macaroons will last for a little bit less than a month if stored properly in the freezer.