I've had my eye on these bad boys for weeks now! Having had no time to bake whilst finishing off my final year at uni, all I could do was pin them to my pinterest board and stare at them longingly. After eating vast amounts of junk to get me through the boredom of dissertation writing, I wanted something summery and light to bake, and what better than raspberry macaroons infused with almond extract?
The original recipe can be found off this amazing food blog : Smitten Kitchen. I have spent many an hour flicking through this website via the Surprise me! button. I recommend you give it a go.
Recipe:
Makes 50ish 1 1/4-inch cookies
14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)
Preheat the oven to 160 degrees.
Mix all of the ingredients together (except the raspberries) in a blender.
Add raspberries.
Pulse the blender just a few times.
You want some chunks of raspberry in there.
Now stir the mixture together.
Don't stir too much as you want a nice marbled affect to form.
Once all the ingredients are mixed, take a tbsp of mixture and place onto a lined baking tray.
Don't worry about keeping them too far apart as they don't spread much.
Place the tray/trays into the oven for 25-30 minutes.
Keep checking towards the end.
Your macaroons want to be lightly browned.
Perfect sized to nibble on with a nice cup of tea.
