Recipe: Macaroon Cupcakes

MACAROON CUPCAKES

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 1/3 cups sugar, divided use
1/2 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup moist coconut

Preheat oven to 300 degrees F.

Sift together flour, baking powder, 1 cup sugar and salt; set aside.

In separate bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until stiff. Fold in remaining 1/3 cup sugar and add vanilla and almond extract.

Fold egg white mixture into sifted dry ingredients. Add coconut. Half fill paper cupcake liners with batter.

Bake at 300 degrees F for 40 minutes. These are very light in texture (think angel food cake).

Source: The Hartford Courant, May 18, 2006