Mmmm...moreish macaroons!

I’ve been hooked on macaroons for as long as I can remember and it takes all my willpower not to woolf down an entire trayful. For this reason I try and stick to making them once in a blue moon. Today was a blue moon.

I flit between two macaroon recipes, this one’s Ab Fab having a moist interior and slightly coarser texture than the softer Macaroons II . I suppose it takes slightly more effort – i.e you have to whip up the egg whites first – so nothing major, but the upside is they keep fresh for longer.  Both are deliciously moreish and it’s impossible to stop at one. I love macaroons best with a steaming cup of coffee first thing when I get up. Mmmm…. heavenly!

Makes: 20 macaroons
Preparation & cooking time: 30 minutes
Effort Level: easy
Shelf life: 3 – 4 days if you can keep them that long!

Ingredients:
2 egg whites
75g icing sugar
1 tsp almond extract
125g desiccated coconut
15g plain flour
pinch salt
oil

Equipment:
Hand-held mixer
Baking tray
greaseproof paper
Spatula
Wire rack
Sieve

Here’s What You Do:
Preheat the oven to 150°C/300°F/ Gas 2.

Line the baking tray with greaseproof paper and brush with oil
Beat the egg whites with a pinch of salt until soft peaks form.

Sift the icing sugar and add it 2 tablespoons at a time, beating well between each addition until the mixture resembles shaving foam.

Using a spatula, fold in the almond essence, desiccated coconut and sifted flour. I grind half the desiccated coconut to a powder and keep the other half as flakes for added texture. You can do this too using a food processor or spice grinder.

Next drop the coconut mixture a teaspoonful at a time onto the prepared baking tray about an inch apart. Bake in the centre of the oven for 10-15 minutes, or until lightly golden, then turn off the oven and leave them to cool down inside with the door slightly ajar.

Eat and enjoy!