When it’s a macaroon!
I know, this isn’t a new debate, and it seems to drive some people bananas. So I might as well just wade on in there.
To clarify, these French almond meringue type confections, sandwiched together with ganache or buttercream, are macarons:
These coconut puff-type biscuits, also made with ground almonds, which you were more likely to find on a ’70s New Zealand afternoon tea table, are macaroons:
What drives people nuts is that the French sandwiched macarons are often referred to as macaroons. And I’ll admit, that when I posted on them a while back, I referred to them as macarons but called the post Swoons for Macaroons.
I’m usually an annoying perfectionist when it comes to this kind of thing (I have a major in linguistics and languages – including French; I pretty much studied pedanticism at university). But I really wanted to call that post Swoons for Macaroons! I was weak; what can I say.
And I’m not entirely ashamed. I’m in good company calling them macaroons – proper macarons have been referred to as such by Cuisine magazine, Nigella Lawson, and even at Ruth Pretty’s a few weeks ago we kept stopping to correct ourselves – including Ruth!
However, in the interests of accuracy, here is a humble apology. I should have held off using the Swoons for Macaroons title a few weeks ago, and saved it up for a post on this most deserving of biscuits. Coconut macaroons seem a little… unloved. But I rather like them. Also, I’m not an expert on dietary requirements, but this recipe appears to be gluten free. Even better!
This is a recipe from Nigella Lawson’s How To Be A Domestic Goddess. It’s a favourite book, it makes me wish I had loads more people to cook and bake for. I want to try so many of the recipes but we don’t have that many occasions for her gorgeous desserts and cakes unfortunately! I’ll keep chipping away at it though.
Coconut Macaroons
2 large egg whites
¼ tsp cream of tartar
100g caster sugar
30g ground almonds
pinch of salt
1 tsp vanilla extract (or coconut essence)
250g shredded coconut
Preheat the oven to 170°C and line a baking tray or two with baking paper.
Beat the egg whites until frothy – no more – then add the cream of tartar. I like Nigella’s instruction to then “carry on beating, Missus, until soft peaks are formed.” Add the sugar, a teaspoon at a time, and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should still hold its shape when clumped together.
Nigella recommends forming into domes about 6-7cm in diameter (resulting in 8 from this mixture). I prefer these little mallow puff-sized treats, but you can really make them whatever size you want. I think this batch made about 16. I don’t flatten them; Nigella and I think they look nice as little mounds – but again, I guess it’s personal taste!
Nigella’s cook for 20 minutes, until they’re just beginning to turn golden in parts. Mine took more like 12-15, so check them often according to how large you’ve made them. Viva La Macaroon!
