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.
I love coconut macaroons. Sheila
ReplyDeleteI love them a lot as well Sheila. Best, Sixte
DeleteCocnut macaroons are my best loved sweets. Tonya
ReplyDeleteVery tasty macaroons. They will be on my table today. Thanks. Lorna
ReplyDeleteYou're welcome Lorna. Best, Sixte
DeleteI will make the macaroons this week. Eleanor
ReplyDeleteYou will adore them Eleanor, enjoy! Sixte
DeleteWe enjoyed your macaroons, Sixte. Julia and Friends
ReplyDeleteThank you Julia and your friends...Best, Sixte
DeleteIncredibly tasty macaroons. You are a fantastic cook, Sixte. Mary
ReplyDeleteThank you so much Mary for your really nice comment...Best, Sixte
DeleteCoconut macaroons are to die for. They dissapear instantly. Grazie, Paula
ReplyDeleteThank 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
Delete