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.
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Need
- 65 Grams golden caster sugar
- 1 egg white
- 85 Grams shredded coconut BUY
- 25 Grams blanched almonds, toasted
- pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Preheat oven to 180°C. Line a baking sheet with paper and set aside.
- 2
Place sugar and egg white into Thermomix bowl and whip 2 min/37°C/speed 4.
- 3
Add remaining ingredients and blend 6 sec/speed 6.
- 4
Dollop small mounds of mixture onto prepared baking tray and bake until golden brown on the bottom, about 15 minutes. Cool.
- 5
Store in airtight container until use. Can be frozen.
