Egg council offers recipes

?Tis the season to bake, eat and share your favorite cookies,

This year, give gifts of homemade macaroons, sweet little meringue cookies with a chewy-soft interior and melt-in-your-mouth texture.

Plus, you can freeze the unfilled cookies for up to three months by layering the cookies between sheets of wax paper in an airtight container. Thaw the cookies at room temperature before filling, and they?re ready for packaging.

Package them in a paper-lined egg carton. Jazz up the outside of the carton with holiday papers, attached a ribbon and gift tag and you?re all set. The cookies will travel beautifully and be a joy to eat.

For more recipes, visit www.iowaegg.org. Click on the ?holiday helpers? egg to download or order the 2012 colorful recipe brochure or call 877-IOWAEGG ext 45.

Almond Macaroons

4 large egg whites

2 cups powdered sugar

1 1/2 cups very finely ground blanched almonds

1/4 teaspoon cream of tartar

1/2 cup superfine sugar

Several drops desired food coloring (optional)

Assorted fillings: Jam, lemon curd, dark chocolate almond spread, or Coffee-and-Cream Filling)

Let egg whites stand at room temperature for 30 minutes. Line cookie sheets with parchment paper; set aside. Combine almonds and powdered sugar; set aside.

Preheat oven to 3750F. In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until foamy until mixture forms soft peaks (tips curl). Add superfine sugar, 1 tablespoon at a time, and desired food coloring; beat on high speed until mixture forms stiff, glossy peaks (tips stand straight). Fold the almond mixture into the whites until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/4-inch plain round tip. Pipe rounds about 1 inch in diameter, 1 inch apart onto prepared cookie sheets. As you release, sweep pastry tip to sides of rounds rather than forming peaks. Tap bottom of sheet on work surface to release trapped air. Let stand for 15 minutes. Place one cookie sheet in oven; reduce oven temperature to 3250F.

Bake for 10 to 12 or until crisp and firm, rotating the cookie sheet halfway through baking time. Let cookies cool completely on sheets, then transfer to a wire rack.

Continue with remaining cookies, increasing oven temperature to 3750F for 5 minutes and then reducing to 3250F just before baking.

Makes 6 dozen macaroons or 3 dozen sandwiches.

Chocolate Macaroons: Substitute 6 tablespoons unsweetened cocoa powder for 1/2 cup finely ground almonds.

Coffee-and-Cream Filling: Combine 2 cups sifted powdered sugar, 2 tablespoons softened butter, 2 teaspoons espresso powder, 1 teaspoon vanilla extract and enough milk to make a filling of spreadable consistency.