Thursday, December 9, 2010

Baby Macaroons With Almond... From Cakes and Bakes - Hamlyn Books

I must be addicted to cook books... and cook magazines...
Whenever I get on hold of a famous chef's cook books, I'm usually over the moon, however, I do have some cook books which are more aiming for home cooks, little simple recipes, no fuss, but great to have in the kitchen when we need home baked or cooked goodies.

Some cook books from Hamlyn Books are like that.   Again, this blog is not about promoting any books, just some recipes I tried, family liked the products and I'd like to share.

Baby Macaroons with Almonds (these are the macaroons, the very modest and fuss free Scottish cousin of the glossy French Macarons..)

These little cookies are great treat for some one who's allergic to gluten, there's no butter, and not as sweet and sugary as the French macarons, great to have as after school treats...

From a little book - Cakes and Bakes by Hamlyn Books.

2 egg whites
125g/4oz caster sugar
1 teaspoon vanilla bean paste
150g/5oz ground almonds
125g/4oz unsweetened dessicated coconut
about 24 whole unblanched almonds

1. Beat the egg whites until peaking and then gradually beat in the sugar, like making French meringue, until meringue is thick and glossy, add the vanilla paste with the last bit of sugar.

2. Gently fold in almond meal (ground almonds) with coconut, until combined (no sifting, it doesnt' matter if the ground almonds are not as refined, if you don't have almond meal or ground almonds, just use the food processer to ground some blanched almonds)

3. Place spoonful of mixture on a lined baking sheet, slightly apart from each other - the cookies will grow during baking, and press a whole almond on top of each cookie.  Bake cookies in a preheated oven in 180C/350F, Gas Mark 4 for 20 minutes or until they are pale golden and just firm to touch, leave to cool.

The recipe book didn't say how long they will keep, but they don't get to stay around for too long in my house... 


  1. They might not look the same as the Frenchy, but I am sure they are as wonderful. Thank you for sharing this recipe.

  2. These looks so good, I am impressed.