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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- 4-Layer Rich Gold Cake (1941)
- Pineapple Swirl Cake (Anchor Hocking, 1976)
- Cool Whip Cake (with toasted coconut)
- North Pole Toffee Cake (using cake mix, whipped topping, and toffee bars)
- Heavenly Torte 215 Ways (using cake mix, mix-and-match chart)
- Pecan Layer Cake - Gina~ The cake was a hit!
- Winemaker's Grape Cake (using butter and olive oil)
- Honey and Lemon Green Tea Cupcakes with Honey Lemon Frosting and Candied Lemon Slices
- Fudge Pudding Cake Cooked in a Wok
- Yellow Buttercake with Easy Caramel Icing (Sussie's Famous Caramel Cake from Taste of the South)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!