My love of baking blossomed when I was 10, and I poured over cookbooks whenever I stepped into a library or bookstore.
Desserts that included unexpected ingredients entranced me. I remember seeing one recipe for a strawberry shortcake that included basil. I thought, “Herbs… In a dessert? What kind of ultra-sophisticated person must one be to do that?”
I’ve discovered the answer: the herbs come first, the sophistication comes after. If you want to be ultra-sophisticated, put herbs in your desserts. Specifically, put rosemary in your macaroons.
Like most of my treat recipes, I’ve kept this light on the sweetener. A tablespoon of maple syrup, plus some crystallized ginger, is all the sweetness needed.
- 2 egg whites
- 1 Tbs. maple syrup
- Pinch of salt
- 1 ¼ cup finely shredded coconut
- 3 Tbs. finely chopped crystallized ginger
- 1 ½ tsp. chopped fresh rosemary
- Zest of 1 orange
- Preheat the oven to 350 and line a baking sheet with unbleached parchment paper (available here).
- In a bowl, vigorously whisk together the egg whites, maple syrup, and salt until frothy. Add the rest of the ingredients and stir to combine.
- The mixture will be very crumbly. Use a mini ice cream scoop to form rounds of the dough on the baking sheet. You may need to pack the rounds together with your hands. It’s supposed to be this crumbly, I promise!
- Bake for 20 minutes, until golden. Let cool before removing from the baking sheet.
- Store in an airtight container at room temperature for a few days.