I have a tendency to live in a bubble. I call it my little world. It is a lovely place, happy, like munchkin land in the Wizard of Oz. Bright colours, jaunty tunes and maybe even a lolly pop guild. However sometimes, something intrudes into my otherwise happy world and ruins it. Usually poisonous people, not easily identified by being green and wearing a pointy hat. It is always a little soul destroying to find that some people insist on acting selfishly and manipulatively even when they know how much it hurts you. It is at times like this that a girl could lose all hope and trust in humanity. But it also at this time that people can show you their inner Glinda and make you realise that some people aren’t looking for a weak spot to exploit, but rather fiercely protect and support you. Now unfortunately my real life Glinda’s didn’t give me some shiny red shoes when they waved their protective wand over me, but they did do an exceptional job at reminding me not to lose hope.
Such kindness requires a kindness in return and so these little macaroons were made as a gesture of gratitude, for lending a helpful ear, shoulder and in one case a couple of strong cocktails. Please note these are actually macaroons not macarons. Yes I know I sound like a foodie wanker when I point out that people keep calling the French sweet delicacy by the wrong name, but I wouldn’t want to lead you astray with baking miscommunications😉
These are dense and coconutty yet still light enough to feel that you could easily have 2 and it wouldn’t stop you floating around in a bubble. They also keep very well in a container for a few days. They are sourced from my baking bible which I simply can never praise highly enough. Thank you Ms Lawson you are always welcome in my special world.
What do like to give as gifts of gratitude?
Ultimate coconut macaroons
Only very slight adapted from Coconut Macaroons by Nigella Lawson in How to be a Domestic Goddess
- 2 large egg whites
- ¼ teaspoon of cream of tartar
- 100 gms of caster sugar
- 30 gms of ground almonds
- Pinch of salt
- 1 heaped teaspoon of vanilla paste
- 225 gms of shredded coconut
1. Preheat oven to 170 degrees.
2. Beat the egg whites until frothy with an electric beater.
3. Add the cream of tartar and keep beating until soft peaks start to form.
4. Then add the sugar 1 teaspoon at a time until the egg whites are stiff when the beater is stopped and removed it holds to the beater
5. Add the almond meal, salt and vanilla and fold into the egg whites a couple of times before adding the coconut and folding in until completely combined
6. Using a soup spoon measure out the macaroon mixture and form into balls and place on a lined baking sheet
7. Place into the oven and cook for 20 mins or until coconut is turning golden