Happy New Year friends! Wheeee! How did you spend your NYE? Mine involved lots of friends, sequins and champagne. What more could a girl want? I spent most of yesterday doing the same thing as I did last year– curled up in the fetal position on my couch dreaming of Jewlicious recipes to make you in 2012. My resolution for 2011 was to post a new recipe every week, and I totally achieved that. Yeah buddy! But I am ready to really step it up this year- watch out! What are your resolutions?
Last year was a pretty big one for me. I totally changed my life and gave up the cubicle for culinary school and never looked back. As a result, I have learned snazzy cooking techniques, met lots of awesome people, and every day is new and exciting. I can’t wait to see what 2012 has in store! One thing I know 2012 will include? These tasty rainbow sprinkle and sea salt macaroons. Now traditionally macaroons are served at Passover as a flour free treat, but something about rainbow sprinkles just screams New Year’s confetti to me. They make me want to just want to throw these macaroons in the air and shout Happy New Year at the top of my lungs and make out with strangers! Pretty amazing that a cookie can do all that. Here is all I used for my macaroons.
Pretty easy! Even you can handle this recipe with a slight champagne hangover. First, beat egg whites to get soft peaks.
Then add in sugar and beat until very thick. It took me about 4 minutes.
Then mix in vanilla, salt, coconut, and almonds.
Then drop dollops of macaroons on a baking sheet lined with parchment paper.
Bake for about 15 minutes. After your macaroons are cooled, melt chocolate in a double boiler and dip the ends in chocolate. Then dip in sea salt and rainbow sprinkles.
So pretty! Happy Jew Year! Can’t wait to bring you more tasty treats in 2012.
- 2 large egg whites
- ½ cup sugar
- 1 teaspoon vanilla
- Pinch salt
- 3 cups sweetened coconut
- ½ cup ground almonds
- 1 cup dark or milk chocolate
- Rainbow sprinkles
- Sea salt
- Preheat oven to 350.
- First, beat egg whites to get soft peaks.
- Add in sugar and beat until very thick. It took me about 4 minutes.
- Then mix in vanilla, salt, coconut, and almonds.
- Drop dollops of macaroons on a baking sheet lined with parchment paper.
- Bake for about 15 minutes until the macaroons are dry to the touch.
- After your macaroons are cooled, melt chocolate in a double boiler and dip the ends in chocolate.
- Then dip in sea salt and rainbow sprinkles. Place chocolate side down on parchment paper to dry