By Sarah Adams
I am a huge fan of the French Macaroon. On my last visit to Paris (the weekend before the ash crisis!), I made it my mission to try as many Macaroons from the Parisian patisseries as possible… I know, not a particularly testing mission I’ll admit.
However, as delicious as they are, they can also take a bit of time to perfect which is why I thought I would give you a far easier recipe that first originated in Scotland.
The vanilla and coconut flavours have a wonderful affinity and the orange and lemon zest add that extra bit of tangy freshness. Plus, the addition of crème fraiche is the perfect nod to their French cousin.
If you have a friend who has to cut back on their wheat intake you may just make their day by surprising them with these wheat and gluten free Coconut and Vanilla Macaroons!
Pro Tip: Defrost your saved egg whites from last week’s recipe the night before.
Ingredients: Makes 25
120g egg white
140g white caster sugar
170g desiccated coconut
1/2 lemon, zest only
1/2 orange, zest only
1/2 vanilla bean or
1 teaspoon vanilla bean paste
50g creme fraiche
Place the egg white and sugar in a bowl and whisk together for 30 seconds to break up the whites. Add the coconut, citrus zest and vanilla. Then, in a separate bowl, whisk the crème fraiche so that it is thoroughly whipped. Finally fold the crème fraiche into the coconut mix. At this stage you can place the mixture in the fridge and cook whenever it’s convenient for you, within 2 days.
Pre-heat the oven to 180°C / gas 4.
Use a tablespoon to measure out the mixture by pressing the mix into it and pushing it back out to reveal a perfect mound. Alternatively, mould the mix into balls and flatten onto baking paper. Bake for approximately 18 minutes or until slightly golden, yet still soft on the inside.
Having a party?
Choose your favourite colours and turn them into a party favour or petit four by putting a few drops of food colouring into the egg whites and proceed with the recipe as normal.
Please feel free to comment when you’ve tried out the recipe, I’d love to know what you think!
Sarah Adams © 2010