Coconut Macroon Cake - From Scratch.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 10
- 125 g butter
- 1/2 cup caster sugar
- 1 teaspoon vanilla
- 3 egg yolks
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
- 1/4 cup milk
- 3 egg whites
- 1/2 cup caster sugar
- 1 cup desiccated coconut
- 2 -3 drops pink food coloring
Recipe
- 1 in a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
- 2 add the yolks and beat until mixed.
- 3 sift in the flour and fold in alternatley with the milk.
- 4 place into a well greased 20cm ring tin.
- 5 top with the macroon topping and bake at 180oc for 35-40 minutes.
- 6 cool in the tin for a full 10 minutes before removing.
- 7 best served warm, but room temp is good too. traditionally served with hot tea for an afternoon treat.
- 8 macroon topping:.
- 9 in a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
- 10 add the sugar 1 tablespoon at a time. beat for 5 minutes.
- 11 add the food colouring and mix until well incorporated (it should be a very pale pink).
- 12 gently fold in the coconut with a metal spoon.
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