Last week’s Summer Stroll on Cortland was totally glamtacular. The sidewalks were crowded with stylish Bernalese of all ages, seeing and being seen. There was lots of terrific art to find and enjoy. There was music in the streets. And over at Heartfelt, Miss Darcy was handing out some rather tasty macaroons.
Martha Stewart may visit Bernal Heights from time to time, but Heartfelt proprietor (and Bernal neighbor) Darcy Lee is our homegrown, full-time original. So naturally, Bernalwood wanted to know more about those deeeelicious macaroons we had at Heartfelt during the Stroll. Like, what’s the secret recipe?
Here’s what Miss Darcy shared with us:
Rosa’s Coconut-Date Macaroons
Makes about 3 dozen cookies
4 large egg whites
1 cup sugar
1 1/2 tsp cornstarch
1 1/4 tsp pure vanilla extract
3/4 tsp distilled white vinegar
2 tbsp boiling water
1 cup chopped dried Medjool dates (or 1 cup cherry-flavoured dried cranberries, roughly chopped for a festive twist)
1 cup finely chopped pecans
3 cups sweetened shredded coconut
Position an oven rack in the centre of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Using a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until opaque and foamy.
In a small bowl, combine the sugar and cornstarch. Stir with a small whisk to blend. Reduce the mixer speed to medium-low and gradually add the sugar mixture; mix for about 30 seconds, gradually bringing the mixer back to high speed and mix for 1 minute.
Immediately add the vanilla and vinegar and continue to mix for at least 2 minutes, or until the egg whites hold stiff, glossy peaks, stopping to scrape down the sides of the bowl once or twice.
Reduce the speed to medium-high and add the boiling water all to once. The egg whites will swell up and then resettle as all the water is incorporated. Mix for 2 more minutes, then set aside.
In a medium bowl, combine the dates (*or cherry-flavoured dried cranberries), pecans and coconut; using your hands, toss the ingredients until evenly distributed. This helps to avoid clumping, which can cause the egg whites to break down a bit too much due to over-stirring.
Gently fold in the coconut mixture into the egg white mixture until blended. Using a 1 1/2-inch-diameter ice-cream scoop, place scoops of batter 1 inch apart on the prepared pans. Bake one sheet at a time for 8 minutes, then reduce the oven temperature to 225°F and bake for 40 minutes longer, or until the macaroons are an even light brown.
Remove from the oven and let cook on the pan for 15 minutes. Transfer the cookies to wire racks to cook completely.
Store in an airtight container in a cool dry place for up to 1 week.
PHOTOS: Telstar Logistics