Gnarly - Gnarly Whey Macaroons

Gnarly Whey Macaroons

Brittany Griffith
Racing expert
Brittany Griffith
Brittany Griffith
More from this author
Brittany Griffith
Brittany Griffith
More from this author

Because I make so much homemade pasta, I always have an abundance of egg whites. One great way to use them instead of dumping them down the sink is to make Macaroons. Turns out, they are great anytime of day, easy to share, have a relatively long, low maintenance shelf life, and travel well. I’ve treated mine to my UPS driver, dinner guests and dirtbags. I’ve transported them across the continent, sustained my metabolism during an eight-hour climbing day, and eaten them after days forgotten in my pack.

They look really fancy, but trust me, they are easier to make than chocolate chip cookies.

 

Here’s your list of ingredients:

14 oz bag of flaked sweetened coconut

1 can sweetened condensed milk

4 large egg whites

1 T vanilla

¼ t salt

3 scoops Gnarly protein supplement (whey or vegan)

4 oz dark chocolate

 

Step by step:

  1. Beat egg whites to stiff peaks (don’t worry if your peaks more resemble moguls than peaks)
  2. Beat in salt and vanilla
  3. Beat in protein powder
  4. Stir in SCM
  5. Fold in coconut
  6. Preheat oven to 325
  7. Line two baking sheets with parchment paper (do not underestimate the importance of this step, trust me on this one) In a perfect world everyone would have one of those mini cup cake baking pans and a mini ice cream scooper like I do, which makes making macaroon life that much simpler, but most of you will just need, at the very least, a spoon and clean hands.
  8. Scoop ping pong ball sized balls onto prepared baking sheet or non stick mini muffin pan
  9. Place on middle rack of oven and set timer for 19 minutes. Mine are usually done at 21, sometimes 23.
  10. Let cool, if you are in a hurry, you can place in freezer while the other batch bakes.
  11. Melt chocolate in microwave, usually about 1-2 minutes, but I check and stir every 30 seconds. Just like dishwashers, every microwave is different…
  12. Dip cooled macaroons into chocolate (this step can be eliminated if you don’t like chocolate. However, it’s been my own personal experience that people who don’t like chocolate are suspect) and place onto parchment paper to cool.
  13. Cool.

 

I’ve kept mine in the freezer on the sheets, and in the refrigerator. They usually don’t go uneaten for that long, so it doesn’t really matter anyway.

Protein content: 4g/baller

 

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