Albumen! Easy Jackfruit-Coconut Macaroons and Vanilla-Almond Meringues

YUM:  that's all I've got to say...

Jackfruit-Coconut Macaroons

(1)        14-oz. package shredded or flaked coconut
(1)        12-oz. can sweetened condensed milk
(1)        cup seeded and shredded or chopped jackfruit (drained, rinsed, and patted dry if canned)
1 t.       vanilla extract
1/2 t.   table salt

Preheat oven to 350 degrees Fahrenheit.

Mix all ingredients together to form a thick batter.  Allow batter to sit for a few minutes while the oven preheats, to moisten the coconut and distribute the vanilla and milk throughout the mixture.

Form macaroons by dropping by tablespoonfuls onto a baking sheet lined with silicone mat or parchment paper.

Bake macaroons 15-20 minutes, until tips of macaroons turn brown and they develop a little color.

Cool completely on baking sheet on a cooling rack.

Remove to an airtight container.  These will keep pretty well, though the ones I've made so far have all been devoured within a day or two of their baking!

This morning, I baked a batch of vanilla-almond meringues.  They're drying out in the oven as I write.  I tasted some of the leftover batter after putting them into the oven to bake earlier.  The batter tastes good.  I only assume the meringues will be good, as well:

Vanilla-Almond Meringues

(3)            egg whites, at room temperature (set them out the night before the morning you bake them)
1/2 c.      granulated sugar (superfine is not necessary, but don't use confectioners' sugar, since it contains cornstarch)
2 t.          vanilla extract
1 t.          almond extract
1/4 t.      cream of tartar

Preheat oven to 250 degrees Fahrenheit.

Place egg whites into the bowl of a stand mixer (my KitchenAid's a dream for this).  Add cream of tartar, and mix at medium speed until foamy.  Add extracts, and continue to whip at medium-high speed (number 6-7 on KitchenAid).  Gradually add sugar in a stream until it's all added.  Scrape the bowl to make sure all of the sugar gets mixed in.

Whip the batter at medium-high speed (8 on the KitchenAid) until the batter becomes glossy and stiff. Watch the batter carefully to make sure it doesn't overwhip - overwhipped meringues don't work!

Drop by large tablespoonfuls onto a lined baking sheet, and bake for one hour.  Without opening the door, leave the meringues in the oven for 6 hours to dry and crisp.

Store in an airtight container.  Mine don't last longer than a couple of days, so I don't know, honestly, how long they'll actually keep if left alone!