This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.
- 4 egg whites
- 1 vanilla bean, seeds only
- 1/4 tsp. cream of tartar
- pinch of salt
- 1 1/3 cup sugar
Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.
- 14 oz. shredded coconut
- 1/2 cup finely chopped pistachios
- 2 tbsp. lime zest
- 2 tbsp. orange zest
Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.
Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.