I have just amazed myself. These have turned out stunningly well for a first attempt at macaroons. On the very day that I have decided to be healthy and lose just a little weight in January, I have managed to make the most amazing macaroons. This is going to make that challenge so much harder. I’m especially pleased they turned out so well as they are one of the things on my new year to-do list. Not the first thing I’ve made though. The first thing was creme brulees. I made them two days ago and tested out my new blow torch. They looked great and the blow torch caramelised the sugar really well. The only snag was that they hadn’t set. They still tasted good – like sweet vanilla flavoured cream, but they were a little too runny for me to post them. I’m not sure if the mistake was me or the recipe, but I shall just have to make them again. What a shame!
Now, onto the Macaroons. In 2010, everywhere I looked people seemed to be making and talking about macaroons. I’d had them as a child. My mum made them once or twice but I didn’t think they were anything amazing. At first I thought, oh no, not another macaroon post. But gradually my curiosity grew. If all these people think macaroons are amazing, then maybe they are, and maybe I should make them. In November, Jenna at Eat, Live, Run made Raspberry Rose Macaroons and it was probably this post that made me decide that I would definitely make them, at some point. That time was today. As I hadn’t made macaroons before I needed a method and a recipe and so I turned to Jenna’s post for the basics. However, as lovely as raspberry rose sounds, I wanted to make almond and coconut ones and so the recipe has been adapted quite a lot. I also cooked them for about 5 minutes longer than Jenna as my macaroons were bigger. The result is below. Not a great photo, but great macaroons.
Ingredients – makes about 12
2 egg whites
125 g icing sugar
55 g ground almonds
5 tbsp caster sugar
1 tsp almond essence
2 tbsp desiccated coconut
How to make Coconut Almond Macaroons
1. In a bowl mix the ground almonds, desiccated coconut and icing sugar. In another bowl measure out the caster sugar.
2. Beat the egg until it begins to stiffen. Add the sugar and continue to whisk until it forms stiff peaks.
3. Add the almond essence and half the ground almond mixture. Fold in then add the remaining ground almond and fold in too.
4. Put a piece of baking parchment on a baking tray. If you have a piping bag you could use it but I just put spoonfuls of the mixture on the baking parchment.
5. Put in a pre-heated oven at 180°c and bake for about 15 minutes.
6. Let cool for about 5 minutes then put on a wire rack. The macaroons are quite delicate so if you lift the baking parchment a little then peel the parchment away from the macaroon it helps avoid them shattering.
Lots of macaroon recipes call for making a cream filling then sandwiching 2 together. This would be good but as we’ve just had Christmas and New Year I was happy to just to eat these plain.