Macaroons will always hold a very special place in my heart, as I made them for our wedding cake. Will and I wanted to find a way to have something we loved that everybody could easily eat that was different and unique to us.
We both love coconut macaroons and so they seemed a good fit for our wedding, but there were two requirements from Will, which I solved by making a papier mache 3-tiered cake stand that held the macaroons and by sandwiching two of the macaroons together with chocolate, so we could pull them apart as an alternative to ‘cutting the cake’. The result was amazing.
- 1 egg white
- 2 ½ tbs brown rice syrup
- 1 ¼ cup desiccated coconut
- * I use a dry cup measure for all my measuring (liquid and dry)
- Preheat the oven to 165 degrees (325F).
- Place a silpat (silicon mat) or greaseproof paper on a tray.
- Put all the ingredients in a bowl and mix until the wet ingredients have combined with the dry.
- Take 1 tbs of the mixture and place it on the lined tray. Use your hands to slightly triangle/dome the macaroons. Repeat this process to make 10 macaroons.
- Place in the oven for 15-18 minutes until the tops are turning golden.
- Leave on the tray until they are completely cooled.
* Dipped in a melted chocolate.
* With rhubarb compote.
* With chia seed jams.
* With berries.