this week’s bake – macaroon angel cakes

I’ve decided to start a new weekly series to carry me through winter, until the flowers are blooming again, and I can continue with “this week’s bouquet”.  When winter hits with a “punch”, I need something to entertain myself until I can garden again.  Plus, the oven warms the house and the aromas are heavenly.

So . . . to start the series, I’m making Macaroon Angel Cakes, a very old recipe from a dear friend, Judy Phillips.  I’m excited to try new recipes, but for now, it has been fun getting reacquainted with beloved old recipes I haven’t made in 30 years.

I remember this recipe fondly and it does not disappoint.  What recipe could be disappointing when it starts with beaten egg whites?

ma1 (1)

I had my cookie sheets out, scrubbed,  and ready to use.  I had forgotten that these sweet angel cakes are baked in paper baking cups.  Fortunately, I had some cute ones on hand for this project.

ma2 (1)

Filling the paper cups is the trickiest part of this, or I should say “stickiest”.  The batter is like gooey, sticky melted marshmallow with coconut, and it is finger licking good.

ma3 (1)

Once baked, they are just as good.

ma4 (1)

I didn’t make these angel cakes to take to work, as I was wanting to keep something sweet on hand for that after dinner craving I always have.  I’m hoping I can learn to discipline myself and not eat the whole batch in two days.  This will be the ultimate challenge for me.

So . . . until the gardens bloom again, I’ll be baking.  With 6 to 8 inches of snow coming today, and a high temperature of 10 F (-12 C) following close behind, I can think of nothing better to do with these long winter days.


Macaroon Angel Cakes

Sift together:  3/4 cup flour

1 cup sugar

1/2 tsp. baking powder

1/2 tsp. salt

Beat together:  6 egg white (3/4 cup)

1/2 tsp. cream of tartar

Beat until soft mounds form.  Add 1/2 tsp. vanilla and 1/2 tsp. almond extract.  Gradually add 1/3 cup sugar, beating well after each addition.  Continue beating until stiff peaks form.  Fold in dry ingredients gently and 1 cup flaked coconut.  Spoon into paper baking cups.  Bake 40 – 45 minutes at 300 degrees.  Makes 2 dozen.



4 thoughts on “this week’s bake – macaroon angel cakes

  1. I too have been busy in the kitchen. I think January is the best month for baking, isn’t it? I have that tingle of creative energy that usually goes into gardening.

    Liked by 1 person

  2. I so agree Ali. I find that it satisfies my need and desire to be out gardening, especially when we are socked in with snow, and I see photos of warmer areas like yours with bulbs emerging. There is something equally as satisfying about baking as there is gardening. I think from here on out, I shall enjoy winter much more and in a whole new way.


  3. As I’ve got no discipline whatsoever when it comes to baked goods, I guess it’s a lucky thing that my climate allows me to garden year-round! Your cookies look as enticing as your pizza.

    Liked by 1 person

    1. I am so not good at disciplining myself when it comes to sweets. That is why I am mostly baking on Sundays and taking it to work on Mondays. This time, I’ve actually been able to only eat one after each meal. But then I gave some to my daughter and some to my neighbor who shoveled my sidewalks and part of my driveway yesterday. I found it very nice to have some sweets on hand to be able to thank him in an old-fashioned way. It was actually more rewarding to share them with him than to be eating them myself. I’ve begun to think of baking as a new way to share, which makes it all the more enjoyable.


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