Tag Archives: eggs

Coconut Lime Macaroons

So I mentioned to save those six egg whites from the Sour Cherry Grand Marnier Creme Brulee, but it’s taken a while to post a recipe.  But that seems to be life.  I’ve been in a post New Year’s state making lists of what I value, writing up a personal mission statement and embracing how life is so good.  In July I was dredging through the seas of anxiety & fear, while September came and it was more like wading.  Fear has plagued me in the past(I’m probably not the only one), and it crept up its little head again.

What I have been embracing is the present.

Looking at the little things that bring joy into my life.  Those little things when you add them all up they are exponentially greater than any fear trying to budge its way into your heart & mind.

Little things…infectious laughter of my two year old, the smile on my four year old when I pick her up from the bus, the warmth of Ben’s hand on my back, special snapshot moments with friends that remind me of heaven and sharing these little macaroons with friends while watching Anne of Green Gables.  What little things remind you of joy in this present?

A Year Ago: Grapefruit Yogurt Loaf Cake & Palace Temple & Hospitality

Coconut Lime Macaroons (printable recipe)

These little gems are perfect after you finished making the sour cherry creme brûlée, due to the leftover egg whites.  I love limes and I love coconut, so they are pretty much a great combination.  Plus, they’re a non-fuss sort of treat.


6 egg whites, room temperature

1/2 cup agave nectar, or raw honey

2 cups almond flour

2 cups unsweetened shredded coconut

zest of one lime

1/4 tsp lime oil


1 cup powdered sugar

1/2 cup unsalted butter, room temperature

zest of 1/2 lime

juice of 1/2 lime

Directions: Preheat the oven to 350.  Line a baking sheet with parchment paper.  In the bowl of an electric mixer with the whisk attachment, whip the egg whites on high speed until the egg whites are medium peaks.  Add the agave nectar or honey and salt and whip again until stiff peaks.

In a separate bowl, combine the almond flour, unsweetened coconut, lime zest & lime oil.  Combine.  Pour 1/3 of dry ingredients into whipped egg whites and fold it into the egg whites.  Continue with remaining 2/3 (in 1/3 portions) until the wet & dry ingredients are thoroughly combined.

Using a cookie scoop (about 2 Tb), scoop dough and place on the lined baking sheet 1 inch apart.  Bake for 15 minutes (look for slightly browned parts on the top, but overall white).  Cool on the pan for 10 minutes, then transfer to a cooling rack.

Make the frosting: Sift the powdered sugar.  Add in the butter and blend it all together using a fork.  Add the lime juice & zest.  Mix until it’s creamed together.  Taste.  If you need a bit more lime taste, then add a bit more zest.

Frost the tops of cooled macaroons.  Serve and eat!

If you want to opt out with the frosting, then up the agave or honey to 3/4 cup in the macaroons.

Poached Eggs

If there was one thing I am truly proud of as a mother, it’s the basic necessity of my girls loving runny egg yolks.  Before giving birth to my oldest, I was either an omelet or scrambled eggs lady.  In my postpartum blur in the dreary month of January (there was ice & snow covering the ground for a whole week after V’s birth), my dear father-in-law Steve made me two over easy eggs with buttered toast.  Most things are a blur from that first week (who am I kidding–first couple months), but those eggs.  I never knew they could taste so good.

The whites were set, while the thick, fatty yolk burst out.  I cleaned it up with the buttered toast and I have never looked back.  In fact, I could never be vegan due to the egg.  It’s the most rounded of nutritional value, keeps me more satisfied throughout the morning & the myth of the yolk being a bad cholesterol is probably debunked on snoops.com.

I got this book, The Good Egg by Marie Simmons in an auction last year.  I love how Simmons writes about her love affair with this protein punchers.  I’ve moved on to the poached egg since those postpartum days.  Not only are poached eggs just as easy, they’re so versatile in how you prepare them or eat them.  For breakfast, we eat them with buttered toast or make a sandwich out of them.  I don’t want you to be intimidated by the process, because once you make them again and again–you’re culinary prowess will be more grand.

Poached Eggs

When making poached eggs, you will want to use the freshest eggs possible, because the egg whites won’t scatter everywhere when you slide them into the simmering water.  If you don’t have the freshest eggs, then I would advise not making them.  However, Simmons says you could do a “preboil” with the egg still in the shell.  Bring your water to a boil and immerse the egg in the water for 8 seconds & remove.  Then, proceed with poaching instructions.


4 eggs

white vinegar

kosher salt

freshly cracked pepper


  1. Fill a deep 10-inch skillet with water.  Add 1 tsp of salt and 1 Tb of white vinegar for every 2 quarts of water.
  2. Heat the water until it starts simmering, barely.
  3. Using cold eggs, crack one egg at a time into a small dish/bowl/plate.  Gently slip into the water.  Continue adding eggs clockwise, in order to remove them in the same order, along with equal cooking times.
  4. You can adjust the temperature, in order to keep the water at a bare simmer.  If the water starts to boil, then it will cause the egg whites to toughen & feather.
  5. Cook eggs for 1 minute, then gently loosen them off the bottom of the pan.  I turn my eggs in the water, but it’s a matter of preference.
  6. Poach the eggs for 3 to 5 minutes until desired doneness.
  7. Remove them with a slotted spoon in the order they went into the pan.  Gently put them in a shallow bowl, trying to drain excess water.
  8. Salt & pepper them.  Serve with buttered toast, make eggs benedict, or in a salad.