Coconut Macaroons

My life truly seems to match the business name at the moment, which is why the last post is already quite a few weeks old. I also promised to write about gingerbread (Nuremberg Gingerbread to be precise) in the following post. But our dear chickens have been laying fewer eggs than usual and I had two egg whites left from making some grapefruit butter yesterday. That turned out really well by the way! First time I made it and even I like it, who really doesn’t normally touch grapefruit.

Anyway, to cut a long story short, I am using the egg whites and will make coconut macaroons. They are really easy, and I’m giving you the recipe along with step by step instructions! So even if you have never tried macaroons or baking biscuits in general, I think you should try them at home and let me know how you go!

First, gather a few utensils and ingredients. You will need:

A spatula, 2 teaspoons, scales, a bowl and either a whisk or a mixer (to whip the egg whites), a baking tray and baking paper.

IMG_5914 (1024x683)The ingredient list is fairly short (please note, I made only have the recipe this time) and this should give you between 40 and 50 macaroons:

  • 4 egg whites
  • a pinch of salt
  • 250g caster sugar
  • 1/4 tsp real vanilla
  • 250g desiccated coconut

IMG_5904 (1024x683)Use the mixer to whip the egg whites with the pinch of salt until they form soft peaks.IMG_5907 (1024x683)Add the sugar and vanilla and beat again until well mixed. You will find the mixture will get really nice and glossy.IMG_5908 (1024x683)Using the spatula slowly fold in the coconut. Do not mix this is with the mixer (I used to as a kid, and the macaroons never looked very nice).IMG_5910 (1024x683)Take two teaspoons and form little mounds and put them on the baking tray with the paper. I normally make the mounds about the size of a big walnut, so a bit smaller than a golf ball. But that’s really completely up to you – depends if you and your family and friends like eating big biscuits or small ones.IMG_5912 (1024x683) IMG_5913 (1024x683)Bake in the preheated oven for about 30 minutes at 150°C (this depends a bit on the oven) until they turn a lovely light golden brown colour. If you leave them in longer they go darker and dry out a bit more.IMG_5919 (1024x683)Now transfer them onto a cooling rack with the baking paper. Try and resist the temptation to peel them off the paper just yet, as you can easily lose the bottom layer. If they are left to cool a little bit, you should be able to peel them off without damaging them.

IMG_5921 (1024x683)IMG_5923 (1024x683)

Once completely cooled macaroons (and most other German Christmas biscuits) keep best in an airtight tin. And you can easily keep these from now until Christmas. That is of course, if they don’t get eaten beforehand!

Go on, give them a try! And if you have any questions I am more than happy to help.

Until next time,

busy lisi