Far and away, the best thing I put in my mouth when I was in Disneyland a few weeks ago was the Matterhorn Macaroon from the Jolly Holiday Bakery Cafe. I went into my vacation armed with a list from the Disney Food Blog of all the “must eats” that I still hadn’t tried, and this was on there. Boy, this didn’t disappoint.
It was a dense, moist, delicious macaroon covered in hardened white chocolate and powdered sugar. It was so, so good. And enormous, which is always good when it comes to dessert, right?
I could tell right away when I tasted it that it had a bit more flour in it than your average macaroon, because it was almost cookie-ish. There was definitely some almond in there, definitely a bit of vanilla. I thought surely I could re-create it at home. I have to say though, it was a harder job than I anticipated. It took me a few tries at the recipe, adjusting flavors and flour amounts and extracts.
My finished product is something pretty darn close. It is not 100% exact yet. I think next time, I might try white candy melts instead of Ghiradelli White Chocolate. While the white chocolate was delicious, and tasted right, it wasn’t quite as “white” as the top of the one at Disneyland, and I am not sure why.
The macaroon part itself, I feel, is exact.
Hope you enjoy.
A Rumbly in my Tumbly original
4 egg whites
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/2 cups white sugar
1 cup all purpose flour
1/4 teaspoon salt
2 1/2 cups flaked coconut
1 bag of white chocolate chips (or white candy melts)
2 tablespoons milk or cream
confectioners sugar for dusting
Preheat the oven to 300°. Line a cookie sheet with parchment paper.
In a medium bowl or mixer, beat egg whites, vanilla, almond extract, and ream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.
In a separate bowl, combine the flour, salt, and coconut. Fold into the egg whites. Drop by heaping tablespoons onto prepared cookie sheets, shaping each one into a “matterhorn mountain.” This is messy, and I found it worked best if I wetted my hands before shaped each one.
Bake for 20-30 minutes (depending on size) until slightly golden.
Melt the white chocolate with the cream over a double broiler, and dip the top of each cooled macaroon into the melted chocolate. Sprinkle with confectioners sugar.