Every now and then, I dream of what it would be like to be a “proper lady.” Not just a woman that can pull off lace and pearls, which I can, but a true proper lady that gets up every morning, does her hair, and puts on lipstick. A woman that knows which one of the five forks in a place setting is used for her salad. She drinks tea out of fine china, regularly, at tea time. She can walk a mile in 4 inch heels and she never uses the word “um.”
I am not a “proper lady.” I have never been described as dainty. No one has ever called me delicate. I am okay with this. In fact, I have learned to embrace the fact that I am, how do you say, a bit rough around the edges. I have the mouth of a drunken sailor and the grace of a three-legged elephant. Seriously, it’s bad. I fall down at least once a week and often find myself thinking, “I hope no one saw that.”
The excessive falling down is one of the many reasons why when I get the urge to get a taste of the proper life, I make macaroons instead of going the perfected posture route. I think macaroons are the proper lady of the dessert world. They’re delicate and classy and pair perfectly with a cup of afternoon tea, or in my case, a tall sweet tea with a Southern Comfort kick.
After all, even proper ladies need to have a little fun.
- 4 egg whites
- ½ cup granulated sugar
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 ½ tablespoons fresh lemon juice
- Zest from 1 lemon
- 14 ounces shredded coconut
- Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients except for the coconut. Beat at medium speed for 5 minutes until sugar is entirely dissolved and mixture is foamy on the top.
- Gently fold coconut into the egg mixture.
- Using your hands, form 1 ½ inch balls and place on parchment lined baking sheet. Don’t be afraid to use a little force when forming the macaroons. You need to make sure that they stay intact when you place them on the baking sheet.
- Bake at 325 degrees for 25-30 minutes until the outside of the macaroons are lightly browned.