Coconut, Pistachio and Raspberry Macaroons
Photography by Olivia Galletly.
A spin on the classic coconut macaroon, pistachios give these little gems an added saltiness while the raspberry powder adds a tangy sharp edge. Easy to make and fantastic to look at, these treats are great served with coffee or as a gift.
INGREDIENTS
whites of 4 eggs
⅔ cup caster sugar
¼ teaspoon salt
1 teaspoon vanilla extract
5 cups coconut threads
200 grams dark chocolate, melted
35 grams salted pistachios, roasted and finely chopped
3 teaspoons dehydrated raspberry powder
METHOD
Preheat the oven to 160°C.
Whisk together the egg whites, caster sugar, salt and vanilla extract until the mixture is frothy, this should only take around 1 minute.
Add the coconut threads and mix until well combined. Set aside for 15 minutes to let the coconut threads soften and soak up the egg whites.
Using your hands compress the coconut into tablespoon sized balls and place on a lined baking tray. Bake for 20 minutes or until golden brown. Let cool for 20 minutes on the tray.
Dip the tips of the macaroons in the melted dark chocolate and sprinkle over finely chopped roasted pistachios and raspberry powder.
Chill in the fridge for 20 minutes to set the chocolate.
Store at room temperature in an air tight container. Makes about 20.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!