Last week i became the proud owner of the kitchen appliance i have dreamt about ...well forever!
Look how pretty she is!
So after spending my friday night wine in hand, watching the instructional dvd i decided saturday was the day i was no longer a kitchenaid virgin! Is it sad to be this in love with a kitchen appliance?? Probably but i dont care!
Anyway i made these spiced coconut macaroons! Yum.
Ingrediants
• Cornflour for dusting
• 1 egg yolk and 3 egg whites, at room temperature
• 250g (1 cup) caster sugar
• 1 teaspoon finely grated lemon zest
• 200g (approx 3 rounded cups) shredded coconut
• 1 teaspoon each ground cardamom & cinnamon, combined
Method:
Preheat the oven to 150 ° Line 2 biscuit trays with baking paper, dust with cornflour.
Beat egg yolk & 1/4 of the sugar until thick and creamy. Set bowl aside.
Beat egg whites and remaining sugar for beat 5 minutes or until very thick and glossy.
(this mixer made the BEST whites!)
Add the set aside egg yolk mixture, spices, lemon zest, and coconut to the meringue.
Fold untill mixture comes together. Do not over mix.
Spoon tablespoon amounts of mixture onto the trays, allowing for the biscuits to spread slightly. Bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake). Let cool for 5 minutes on trays before transferring to a cooling rack.
Yummo!
And.... i forgot to take a photo of the finished product!
whoops....too busy eating them obviously!
Really easy & great just to have with a coffee!
Ingrediants
• Cornflour for dusting
• 1 egg yolk and 3 egg whites, at room temperature
• 250g (1 cup) caster sugar
• 1 teaspoon finely grated lemon zest
• 200g (approx 3 rounded cups) shredded coconut
• 1 teaspoon each ground cardamom & cinnamon, combined
Method:
Preheat the oven to 150 ° Line 2 biscuit trays with baking paper, dust with cornflour.
Beat egg yolk & 1/4 of the sugar until thick and creamy. Set bowl aside.
Beat egg whites and remaining sugar for beat 5 minutes or until very thick and glossy.
(this mixer made the BEST whites!)
Add the set aside egg yolk mixture, spices, lemon zest, and coconut to the meringue.
Fold untill mixture comes together. Do not over mix.
Spoon tablespoon amounts of mixture onto the trays, allowing for the biscuits to spread slightly. Bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake). Let cool for 5 minutes on trays before transferring to a cooling rack.
Yummo!
And.... i forgot to take a photo of the finished product!
whoops....too busy eating them obviously!
Really easy & great just to have with a coffee!
