I've failed so far to find a comparison to Victoria Pastry's coconut macaroons and Passover starts tonight. I am sorry to have failed you, but I do have one last trick up my sleeve. Last weekend, I tasted Victoria's version side by side with mine. Victoria's seemed much richer, was well browned, chewy, rich. Not quite like my egg-white only version. Hmm. Every recipe I've come across uses only the whites of the eggs, I hadn't even considered using the yolks. Could this be the key to their richness? They do seem more like sponge cake, while my version was more like angel food. Sweet but not too rich.
Later on Sunday, I was at our friends' house eating some amazing leg of lamb and Lou mentioned the macaroon failure of that day. One friend thought we were talking about madeleine's, not macaroons. And then I realized that Madeleine's have a sponge cakey richness that actually seemed similar to the macaroon I had been trying so hard to achieve. Madeleine's have yolks in them and butter! Could Victoria Pastry use yolks and maybe even butter in their macaroons? I'll give it a try and if nothing else, I'll have coconut madeleines! It may not be in time for the start of Passover, but perhaps I'll have it done for Easter...stay tuned.
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