These simple macaroon crusts are filled with vanilla-flavored whipped cream; fresh fruit would also be delicious.
Photography: Dana Gallagher
Martha Stewart Living, December/January 1998/1999
- 1 1/2 cups shredded unsweetened coconut
- 2 large egg whites
- 1/4 cup sugar
- 1 cup heavy cream
- 1 vanilla bean, split in half lengthwise
- 1/2 ounce crystallized ginger, finely chopped
- Vegetable-oil cooking spray
- Heat oven to 350 degrees. In a large bowl, combine the coconut, egg whites, and sugar. Mix until the mixture holds together when you squeeze it in the palm of your hand.
- Coat twelve 2-inch brioche or tartlet tins with cooking spray. Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a tin, making a thumb print in the center and pressing out so mixture forms a 1/4-inch-thick "crust." Repeat with remaining coconut mixture and tins. Place tins on an unlined baking sheet.
- Bake crusts until golden brown, about 25 minutes.
- Remove baking sheet from oven, and let crusts cool slightly. Turn out crusts onto a wire rack, and let cool completely.
- Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream; garnish with crystallized ginger. Serve.
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