A Cookie That Will Have You Floating on a Cloud……
Today has been an absolute recipe packed “test kitchen” day! After I got my husband off to work, exercised, snuck in a shower, and took the kids for a walk I decided to buckle down and see where my creative side could take me. I created not one, not two, not three, but FOUR new recipes this morning. Once I get on a roll I really hate to stop. Why stop a good thing?!
I love how when I create a new version of an old recipe and it falls in the midst of a bunch of traditional recipes making it really hard to announce that I have a certain type of cookie, cake, pastry, or savory dish because it just isn’t like anything else out there! Today I made a cookie that was born from what was a mixture of ideas. The only way I can describe the taste is imagine if an Angel Kiss (Meringue cookie) and a Macaroon had a baby, with a hint of Mounds bar. (Yes, my discovery of sugar-free chocolate ganache is going to be gracing my sweet treats quite often.) So, this morning I give you my Angel Kissed Macaroon.
The first time I made Angel Kisses they were an absolute disaster. I can’t even describe how awful they turned out. Essentially flat, sugary, egg white crisps. There wasn’t anything angelic about them even though I followed the recipe exactly. I find that often times when I follow someone else’s recipe I have an absolute crisis on my hands, but when I go with my gut, and do what just sounds right I get a masterpiece. (If I ever went to culinary school they would probably be mortified at some of the things I do in the kitchen to get the results I want.) I did my homework on macaroons, and different methods, and came up with what I give you today. They are spongy, puffy, and scream coconut perfection topped off with chocolate ganache at only 50 measly calories per cookie! You can eat them in privacy so you can savor the taste, or you can share them with company and they will think that you brought some serious culinary skills to the table!
While this recipe is easy enough there are two things that can make, or break, this little baby. I made my own sweetened condensed milk, which is really super easy, but if you don’t use the right milk, or keep an eye on it, it can go horribly wrong. If you want the thick, sweet, yumminess that you find in canned condensed milk you need to use WHOLE MILK. I tried it with almond milk, and half 1% and half whole, like I use in my evaporated milk, but it didn’t thicken. Instead of a sauce pan, use a small frying pan and you can cut your cooking time way down. The second issue you might have is whipping the egg whites. The egg whites need to be room temperature, the bowl and beaters need to be room temperature, and dry. And if it is humid out, your egg whites won’t stiffen. Other than that, this recipe is a piece of cake… or in this case cookie. 😉 Throw a batch in the oven, sit back, relax, and enjoy!
Angel Kissed Macaroons
By Angie Gouchenour
2 egg whites – room temperature (I don’t think boxed will work)
½ cup shredded coconut (I used sweetened)
2 T sweetened condensed milk (I used homemade – See recipe below)
Preheat oven to 325’f
In a dry, room temperature metal bowl whip egg whites with a hand mixer until defined soft peaks form (Don’t under whip, they will fall immediately)
Stir coconut and condensed milk gently into the egg whites
Drop onto a parchment lined cookie sheet (If you use foil, even nonstick, they will still stick)
Place in preheated oven and cook for 15 minutes until puffy and golden brown
Remove from oven
While they are cooling prepare chocolate ganache and spread over the top while still warm
50 calories per cookie (This is WITH ganache)
Homemade Sweetened Condensed Milk
1 cup WHOLE milk
1 Tablespoon Truvia zero calorie sweetener (or 2 Tablespoons of sugar)
1 teaspoon vanilla
Simmer milk and sweetener in a pan until it reduces to about ½
You will notice it starting to thicken and change color
Remove from heat and stir in vanilla
2 teaspoons unsweetened cocoa powder
1 teaspoon Truvia zero calorie sweetener
1 Tablespoon heavy whipping cream
Combine ingredients in a saucepan until combined and thickens
Remove from heat, let cool slightly before topping cookies