Thursday, 8 May 2014

CONGOLAIS (COCONUT MACAROONS)







100g of desiccated coconut – 2 egg whites – 1 vanilla clove – 80g of brown caster sugar.

Preheat your oven to 220°.
Bring water to the boil in a large saucepan for a Bain Marie.
Put a little saucepan into the larger one full of boiling water (which should come about halfway up the side of the little saucepan) on a gentle heat.
Put all the ingredients in the little saucepan and stir well for 2 minutes.
Line a baking tray with baking paper.
Shape the coconut preparation into small balls.
Space them apart.
Bake for 7-10 minutes.

Heating technique inspired by Christophe Felder.


14 comments:

  1. I love coconut macaroons. Sheila

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    1. I love them a lot as well Sheila. Best, Sixte

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  2. Cocnut macaroons are my best loved sweets. Tonya

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  3. Very tasty macaroons. They will be on my table today. Thanks. Lorna

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    1. You're welcome Lorna. Best, Sixte

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  4. I will make the macaroons this week. Eleanor

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    1. You will adore them Eleanor, enjoy! Sixte

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  5. We enjoyed your macaroons, Sixte. Julia and Friends

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    1. Thank you Julia and your friends...Best, Sixte

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  6. Incredibly tasty macaroons. You are a fantastic cook, Sixte. Mary

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    1. Thank you so much Mary for your really nice comment...Best, Sixte

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  7. Coconut macaroons are to die for. They dissapear instantly. Grazie, Paula

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    1. Thank you very much Paula. Yes, I know that those macaroons have this power amongst people : as soon as they taste them, they cannot stop eating them...Best, Sixte

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