Mont Blanc Coconut Macaroons

Mont Blanc Coconut macaroons

No, I'm sorry if I got you excited but these are different from French macarons.

I admit I'm ahead of time. I usually make these for Christmas presents but don't think I would recommend that you make a Gateau Breton requiring 6 egg yolks and leave you stranded with 6 egg whites do you? Of course not Dear Reader. This is one of the standby recipes I use if I have a surplus of egg whites. However this only uses 3 of them, and if you are determinted to use all 6 egg whites, you'd do better making a pavlova (as long as they're totally egg yolk free) but in this case I was using my sister's kitchen and she doesn't have a beater or mixer.

Cachous, icing, maldon salt

UK food haul: icing tubes, sugar decorations, crystallised violets, silver balls (cachous), sugar flowers, jelly diamonds and Maldon Salt.

You can use milk or dark chocolate, I used white as I like the snow topped mountain look. And cachous are optional but obviously desirable, especially around Christmas time when things need a sparkle. I have to confess I went wild while in London at Tesco for their silver cachous. Priced at $6AUD at your local supermarket for 60grams, they were an incredible 9p-yes that's right, a whole 20c for a 30g box of them. Which confirms what I've suspected for so long, that we're completely rorted in Australia price wise. Which is of course why I bought 16 boxes of them ;)

Mont Blanc Coconut Macaroons

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  • 3 cups/250g shredded or dessicated coconut

  • 1 1/3 cup white sugar

  • 2-3 egg whites

  • 125grams white chocolate

  • silver cachous

Step 1 - Preheat oven to 180C degrees Combine all ingredients in a large bowl and mix well to incorporate

Mont Blanc Coconut macaroons

Step 2 - Shape a cone in the palm of one hand with other hand and place on baking sheet with parchment

Step 3 - Bake in oven for 10 minutes (watch carefully as they can burn fairly easily). They will be fairly delicate until they are cold so handle carefully

Mont Blanc Coconut macaroons

Step 4 - When cool, melt white chocolate and using a teaspoon pour a little over each 'peak' so that it drips down the sides. Any extra in the bowl can either be strewn over the macaroons or eaten. Add a silver cachou to the top of each and wait until chocolate sets.

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