getting there

Another month has gone by, and I have been very remiss in adding to this blog. Work, and too many cooking shows on TV have all contributed to a lack of writing and cooking.

Well, it’s spring, and I’m still thinking I should be writing something, so today it’s a little discourse on macaroons, which I love.
La Familia Artisan Bakery, which is across from us in Cameron St, make beautiful macaroons, and I do get tempted by them far too often, but on a Sunday afternoon, when they are having a well deserved day off, I can’t actually go and buy any.
So, out comes a cookbook, on this particular occasion   “How to be a Domestic Goddess”   by Nigella Lawson.
The recipe makes sweet and tasty, deliciously light morsels, and it is so hard to stop at just one, but they are so easy to make,if you run out just whip up another batch.

• 2 large egg white
• teaspoon(s) cream of tartar
• 100 grams caster sugar
• 30 grams ground almonds
• 1 pinch of salt for pasta water, to taste
• 1 teaspoon(s) vanilla extract (or coconut essence if available)
• 250 grams Dessicated coconut

As featured in

HOW TO BE A DOMESTIC GODDESS

Method

1. Preheat the oven to 170ºC/gas mark 3.
2. Beat the egg whites until frothy – no more – then add the cream of tartar and 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, all the same, hold its shape when clumped together.
3. Form into clementine-sized domes, 6-7cm in diameter. Don’t make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
4. Cook for 20 minutes or until they’re just beginning to turn golden in parts.