Macaroons are not macarons; they are vastly different in terms of looks and taste. Macarons (pronounced as mack-ah-ROHN) are delicate French things, made from meringue with a filling, a jam or ganache or curd. They are sweet, crusty on the surface that cracks easily.
Macaroons (pronounced as mack-ah-RUNE), however, are like rustic cookies, with coconut or almond as the main ingredient. Because it uses desiccated coconut, it can be quite crumbly and dry. So if you find it dry, you can eat it with a jam or chocolate dip.
In this recipe, I used ginger, but if you dislike ginger, you can substitute it with a pinch of cinnamon.
TIME: 20 min (baking) + 10 min (preparation)
Egg whites, 6
Sugar, 2 tbsp
Honey, 1 tbsp
Ginger, finely chopped, 1 tbsp
Desiccated coconut, 120g
Plain flour, 2 tbsp
1. Preheat oven to 160°C (325°F).
2. Whisk egg whites until frothy. Add sugar, honey, ginger, coconut, and flour and mix well. It should be a wet, sticky mixture.
3. Divide the mixture into 12 pieces. Roll each piece into a ball and then shape it into a pyramid. Squeeze it well so that it doesn’t fall apart.
4. Place them on a lined baking sheet and bake them for about 20 minutes. It should be browned on the peak.
Best eaten with a glass of milk!
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Written by A. Nathanael Ho.
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