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Swoon-worthy macaroons

16 Oct

The Great British Bake Off might be over, but I’m still baking. This week, I’ve been making macaroons…

Macaroon

Vegan macaroon

No, they’re not the trendy French type made with egg white, sugar and the tiniest bit of almond flavouring (which are more like meringues than what I think of as macaroons). They’re closer to the coconut-heavy macaroons, baked on rice paper, which melt in your mouth as you eat them.

Although, being a devoted lover of all things almond, I’ve replaced the coconut with almonds, which is much better for you anyway. And being vegan, I’ve also left out the egg white. But I assure you, these are delicious…

All you do is use equal amounts of ground almonds, semolina and demerera sugar (try 1oz of each), then add half a teaspoon of baking powder and mix it all together. Then slowly add some water until the mix resembles a batter (try 3 tablespoons).

Cover a baking tray with baking paper, then place edible rice paper on top of that. Dollop spoonfuls of the mixture onto the paper (this mix made 4 large ones). The mix will spread slightly, then you can sprinkle some flaked almonds over the top. Bake for about 20 minutes at 180ºC.

These really are a triumph! The texture is a cross between cake and cookie (who wouldn’t like that?!). They are fairly sweet but the almond makes it a much healthier treat!

I think you could try this with almost any kind of nuts – hazelnut macaroons could be good, possibly with chocolate chips as well…

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Posted by on October 16, 2014 in Baking

 

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