I promise I will write something other than a recipe very soon, but for now…
I made hubby a Coconut Custard Cake last week for his birthday, and it needed a ridiculous amount of egg yolks. Consequently I had EIGHT egg whites sat in the fridge all week, silently berating me every time I opened the door. I kept forgetting about them, but suddenly remembered them this weekend, and was determined not to end up throwing them up.
So I spent the day on Sunday endlessly whisking egg whites for meringues, and also for my new favourite way to use up egg whites, macaroons!
I blogged the basic recipe back here, but decided to branch out this time and try a coconut version.
This is what you need:
- 50g ground almonds
- 25g desiccated coconut
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
- a couple of drops of coconut essence (optional-I added it because I had it, and I wanted them to be extra coconutty!)
This is what you do:
- Line 2 baking sheets with baking paper (I use thin silicon re-useable liners, the kind that you can cut to the shape of your tin, and they work really well!)
- Whiz the ground almonds, desiccated coconut and icing sugar in a food processor for 15-30 seconds, and then sift the mix into a bowl
- In another bowl, whisk the egg whites until they are at the ‘soft peak’ stage, and then gradually whisk in the caster sugar to make a soft, glossy meringue
- Use a silicon spatula to fold the almond mix into the egg white mix a third at a time. Once you’ve added all the dry mix, keep folding and mixing until the mixture forms a batter-when you drop a ribbon of mix from your spatula into the mix, it should sit on top of the mix, and then disappear after about 30 seconds
- Scoop/pour the mix into a piping bag fitted with a plain wide (1cm diameter) and pipe rounds onto the baking sheets. If you are super keen to get all your macaroons the same size, you can draw round a circle template a zillion times on the baking paper. I don’t.
- Tap the baking sheets firmly onto the worktop to help any air bubbles pop out of the mix, and then leave the baking sheets on the worktop at room temperature for about 30 minutes
- After 30 minutes, gently touch the tip of your finger to the top of one of the macaroons-it should feel tacky and not leave any mix on your finger. If it isn’t quite there yet, wait for longer. You need the ‘skin’ to form to get the frilly foot of the macaroon to form when it’s baked.
- Pre-heat the oven to 160C (150C fan)
- When the macaroons are ready (are ‘tacky’ on top) bake in the pre-heated oven for 10-15 minutes. I check them after 10 minutes, but they usually need longer. If they are browning too quickly, turn the heat down. The macaroons shouldn’t wobble if you gently poke them.
- Remove from the oven, and allow to cool for 10 minutes, before peeling carefully off the paper and placing on a cooling rack to finish cooling.
I filled mine with a mango buttercream. We had a mango that was about to walk out of the fruitbowl, so I whizzed it up into a puree and added some of this to a basic buttercream (50g butter whizzed with 100g icing sugar).
PS. I’m intrigued to know if these could be made with 100% desiccated coconut, and no ground almonds-has anyone every tried?