Sunday 21 September 2014

When Life Takes Over | Lemony Coconut & Cranberry Macaroons

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Wow! Its been about a minute since my last post. Hard to believe how times flies, but sometimes it just can't be helped - especially when life takes over. And in the time I have been AWOL, this blog marked its first anniversary.
In my last blog post, in what seems to feel like a lifetime ago - I confessed how the lovely change in season seems to be an undoing of my self-discipline.
Never mind though, my time away wasn't all about lazing about, but also working on some things that will be shared to all in due course. Watch this space ☺.
The fun part of every changing season, for any foodie, is the thrill of playing on the creativity with seasonal ingredients. So I have returned with a recipe for a quick and easy treat - Macaroons.
This is my version which I have fine tuned from different variations, so feel free to also make something else out of this, if you will.

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Ingredients
  • 130g Caster Sugar
  • 2 Eggs (Whites only)
  • 75g Dried Cranberries (roughly chopped)
  • 1 tbsp Vanilla Extract
  • 225g Desiccated Coconut
  • 1/2 tsp Salt
  • Zest of 1 Lemon (finely grated)
Method
  • Preheat oven to 180 degrees C
  • Line baking tray with baking sheet
  • In a large mixing bowl add sugar, egg whites, cranberries, lemon zest, vanilla extract, and salt, and them mix together
  • Add in desiccated coconut and mix together until well coated
  • Using your finger tips heap a table spoon size of the mixture
  • Mould it into a pointed triangular/pyramid mounds
  • Arrange the mounds on the lined baking tray - leaving enough space between each 
  • Place in preheated oven and bake for 15 minutes until the edges are golden brown
  • Remove from oven and transfer on to a cooling rack
Makes 44 macaroons

Tip: Can be stored in air tight container for up to a week