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
- 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
