Coconut Macaroon Mess
Sometimes the simplest ideas are the best, and I have a sneaky feeling as I write this recipe up, it would make a great cover for a book … but let’s see! Make all the elements ahead of time and then simply assemble for your family or guests as you serve! Keeping It Simple? Well of course!
I love everything about this one. The toasted coconutty fragrance and of course taste, the tart berries and a little sweetness from the cream. There is texture, colour and buckets of flavour. PLUS, as we mentioned earlier...super simple!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
The Coconut Macarons
- 4 Egg White
- Pinches Pink Salt Flakes BUY
- 65 Grams Raw Caster Sugar BUY
- 200 Grams Shredded Coconut BUY
The Berry Sauce
- 200 Grams mixed berries of choice, frozen
- 2 Tablespoons raw sugar
- 1 lemon, zest finely grated and juice
- 600 Milliliters whipping or pure cream
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Punnet strawberries, sliced for garnish
Preheat oven to 180°C and line a large baking tray with paper. Set aside.
Place egg whites and salt into Thermomix bowl and whip 4 min/50°C/Butterfly/speed 3.
Add sugar through hole in lid, one tsp at a time, as you whip 2 min/50°C/Butterfly/speed 3.
Fold coconut in with spatula and place in approx. 12 MC-sized rounds on prepared tray.
Bake 10–15 minutes until golden around the edges.
To make Berry Sauce, place frozen berries, sugar, lemon zest and juice into Thermomix bowl and blend 30 sec/speed 9.
Scrape down sides of bowl and repeat. Strain through fine sieve if you prefer it seedless.
In a clean, dry Thermomix bowl, whip cream with vanilla bean paste, 20–40 sec/Butterfly/speed 4 or until soft peaks form.
Assemble stacks by placing one macaroon per serving plate, drizzling with Berry Sauce, a dollop of cream, and a few sliced strawberries. Place a second macaroon on top and repeat, finishing with strawberries. Serve immediately.
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