Back in the "separating eggs" thread, I mentioned that my wife often makes macaroons with leftover whites. This is a recipe for them that she recommended. It's from Martha Stewart's "Cookies":
3/4 c. sugar
2 1/2 c. unsweetened shredded coconut
2 large egg whites
1 t. pure vanilla extract
pinch of salt
Preheat oven to 325° and line a cookie sheet with parchment.
In a large bowl, combine all ingredients and mix with your hands until everything's well combined. (1/2 c. coarsely chopped semi-sweet chocolate can be added to the mix for chocolate chunk macaroons. Just mix them in and proceed.)
Dampen hands with cold water. Form mounds of 1-1/2 tablespoons on the baking sheet, spacing each about 1 inch apart.
Bake until golden brown, about 16 - 17 minutes, rotating the baking sheet halfway through. Cool on a wire rack.
(Jeff - if what you were looking for was more along the lines of the almond macaron, let me know - we have one for those as well although we haven't tried it out.)
Letterman asked Zevon if his condition had taught him anything about life and death. ''How much you're supposed to enjoy every sandwich,'' Zevon answered. (From a 2003 NYTimes article on Zevon by Jon Pareles.)