It’s been a while, no? I’ve been a little lazy on the food porn front but these little babies were that good I just had to blog them immediately. Ok, truthfully not that immediately, I made these for Easter and did have every intention of posting them for last week but I’ve been fighting a nasty ass cold so it had to wait for now. I originally found these suckers over on taste.com.au, supposedly a take on a classic macaroon version from a quaint little cake shop in London named Violet’s. I’ve never had the privilege of tasting them but since these bad boys I baked were pretty awesome, then shucks, Violet’s is now high on my gastronomical wanderlust bucketlist.
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INGREDIENTS:
3 egg whites
150g caster sugar
2 tsp honey
150g desiccated coconut
1/2 tsp vanilla extract
Pinch of sea salt
Preheat oven to 150°C / 302°F and line 2 trays with baking paper.
In a non-stick saucepan place egg whites, honey, coconut, vanilla and a pinch of salt. Combine together over a medium-low heat until sugar has dissolved or mixture has combined.
Cool for about 15 minutes.
With a large spoon place spoon sized mounds of mixture onto tray and flatten slightly.
Bake for around 15-20 minutes until golden or just firm to the touch.
Cool completely then remove from trays.
Et voila.
metaphoric love child of debbie harry and stevie nicks. weaver of words. infatuated with shoes.
