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Macaroon variations
Chilling time
30 minsSpecial equipment
sheets of edible wafer paper (optional)Ingredients
2 large egg whites
1 cup sugar
1 cup ground almonds
2 tbsp rice flour(^1) ⁄ 4 cup cocoa powder
24 whole blanched almonds
Method
1 Preheat the oven to 350°F (180°C).
In a large bowl with an electric hand mixer,
whisk the egg whites until stiff. Add the
sugar a little at a time, whisking between
each addition, until all the sugar is
combined and the mixture is thick
and glossy.
2 Fold in the almonds, rice flour, and then
the cocoa powder. Cover and refrigerate for
30 minutes to firm up. Line 2 baking sheets
with parchment or wafer paper.
3 Place heaping teaspoons of the mixture
onto the prepared baking sheets, spacing
them at least 1^1 ⁄ 2 in (4cm) apart as they will
spread. Try to keep each portion of the
mixture in a small heap. Place a blanched
almond in the center of each heap.
4 Bake the macaroons at the top of the
oven for 12–15 minutes, until the exterior is
crisp and the edges firm to the touch. Leave
the macaroons to cool on the sheets for at
least 5 minutes, then transfer to a wire rack
to cool completely.
STORE Best eaten on the day they are
made, these will keep in an airtight
container for 2–3 days.
Chilling time
2 hrs
Special equipment
sheets of edible wafer paper (optional)
Ingredients
1 large egg white
(^1) ⁄ 2 cup sugar
pinch of salt
(^1) ⁄ 2 tsp pure vanilla extract
4oz (100g) sweetened, shredded coconut
Method
1 Preheat the oven to 325°F (160°C). In
a large bowl with an electric hand mixer,
whisk the egg whites until stiff. Add the
sugar a little at a time, whisking between
each addition, until the sugar is combined
and the mixture is thick and glossy.
Coconut Macaroons
Coconut macaroons are simple to make and completely wheat-free.
I’ve omitted chocolate from my version so that they remain a light treat.
MAKES
18-20
20
MINS
15–20
MINS
Chocolate
Macaroons
Add cocoa powder for a chocolate
version of the basic macaroon.
MAKES
24
20
MINS
15
MINS
UP TO 4
WEEKS
2 Add the salt and vanilla extract, and
briefly whisk again to blend.
3 Gently fold in the coconut. Cover and
refrigerate for 2 hours to firm up. This
will also allow the shredded coconut
to hydrate and soften.
4 Line a baking sheet with parchment or
wafer paper. Place heaping teaspoons
of the mixture onto the baking sheet; try
to keep the mixture in a small heap.
5 Bake in the middle of the oven for
15–20 minutes, until golden brown in
places. Leave the macaroons to cool
on the sheets for at least 10 minutes to
firm up, then transfer to a wire rack
to cool completely.
STORE These macaroons will keep in an
airtight container for 5 days.