A childhood favourite of mine, so easy to make and so cute! A little macaroon never goes astray for morning tea, or crumbled in a dessert soup! Souper! (No, not macaron, maca-rooooon!)
My mum used to make these way before the trendier macaron made it's appearance. We had a little dome shaped egg cup that we would use as a mould. You can make them rough and ready (as pictured) or you can push them into a mould, release them and cook. Partially dipped in chocolate and sprinkled with a few nuts, elevates them again to a little bit special.
Go and make them and create a few memories of your own.
- 65 g golden caster sugar
- 1 egg white
- 85 g shredded coconut
- 25 g blanched almonds, toasted
- Pink Salt Flakes Pinch pink salt flakes BUY
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
Preheat oven to 180°C. Line a baking sheet with paper and set aside.
Place sugar and egg white into TM bowl and whip 2 min/37°C/speed 4.
Add remaining ingredients and blend 6 sec/speed 6.
Dollop small mounds of mixture onto prepared baking tray and bake until golden brown on the bottom, about 15 minutes. Cool.
Store in airtight container until use. Can be frozen.