- Food & Drink
To Sister Number 1: These aren’t the almond macaroons – I didn’t take a picture of those when I baked them for the charity cake stall. I’ll have to bake another batch in order to write up the recipe (and this time I will save you some). But I remember you liking the coconut macaroons when I used to make them for the Greenwich stall, so you’ll have to satisfy yourself with making these as you wait for the sea conditions to be right for your charity swim.
2 sheets edible rice paper (also called wafer paper)
6 medium egg whites
400g caster sugar
400g desiccated coconut
2 tbsp icing sugar
6 undyed glacé cherries (the ones in the picture really are natural coloured), halved
1 Preheat the oven to gas mark 4/180°C/fan oven 170°C. Snip each rice paper sheets into 6 squares. Place 9 squares, spaced well apart on non-stick baking sheets (keep the remaining squares, just in case).
2 Whisk the egg whites in a large, clean, grease-free bowl (make sure there is no yolk in the egg whites or they won’t whisk up properly) with an electric whisk (unless you are a masochist, in which case, use a hand whisk). You want the egg whites to be opaque and stiff enough so the whisk leaves a trail in them. Slowly start to whisk in the sugar, a shake at a time, until the mixture is stiff and glossy. The runnier the meringue mixture is, the more the macaroons will spread.
3 Quickly stir in the coconut and spoon the mixture onto the rice paper squares in piles. You may find you can make 12 macaroons out of this – it depends on how big a macaroon you want. Bake for 20–25 minutes until the macaroons are aromatic and golden. Transfer them immediately to a wire rack using a spatula, otherwise they will stick the baking trays. Leave to cool.
4 Once cool, mix the icing sugar with a few drops of water to make a thickish paste. Drop a blob of icing onto the middle of each macaroon and squish a cherry halve on each one. Leave to set. These will keep, kept in an airtight tin, for about 4 days.