Monday 18 June 2012

Raspberry Macaroons.




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)



 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.


2 comments:

  1. Yummy!!! Just made me so hungry! Looks great!

    http://mostlymelina.blogspot.com.es/

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    Replies
    1. I ate way too many! They are best straight out the oven still warm :) xx

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