Macaroons were always included in the Christmas biscuit selection that my family used to give to family and friends. Their snow-white appearance and flaky texture make them a perfect complement for a festive platter. I have tested several recipes over the years, but I must admit that none beats the one my dad has been using for decades: his secret was to soak the desiccated coconut in hot sugar syrup before folding in the meringue, softening the flakes and adding moisture to the mix, to deliver macaroons that are always crispy on the outside, while retaining a soft and chewy core.
I like to shape my macaroons as rather substantial nidi – nests – filled with a dollop of apricot jam: I find that the tartness of the apricots cuts through and balances out the sweetness of the coconut particularly well. However, you can swap the jam for hazelnut spread, if you are after a more indulgent treat, or omit it altogether and have the macaroon plain.
Makes 20
unsweetened desiccated coconut 250g
water 80g
caster sugar 80g
egg white 70g (about 2 medium egg whites)
salt ⅛ tsp
icing sugar 100g
vanilla bean paste 1 tsp
natural almond extract ½ tsp
apricot jam 130g
Put the coconut in a heatproof bowl and set aside. Put the water and caster sugar (in this order) in a small saucepan and bring to a simmer over a medium heat. Keep simmering the solution for 2 minutes to make a light syrup, then, while it is still hot, pour it over the coconut. Mix well to moisten the coconut fully, then leave to cool.
Put the egg white and salt in a clean metal, ceramic or glass bowl and whisk at medium speed with a handheld electric whisk or a stand mixer until the whisks leave visible marks on the egg white surface; it will take about 1 minute. Add the icing sugar, a tablespoon at a time, and keep whisking to make a stiff meringue; it will take about 2 minutes.
Spoon the meringue into the coconut, add the vanilla and almond extract, then gently fold into the mixture until fully combined.
Line a baking sheet with baking paper or a silicone mat. Set the shelf in the middle of the oven and preheat it to 140C fan/gas mark 3.
Meanwhile, divide the mixture into 20 dollops, each roughly the size of a plum. Shape each dollop into a rough ball using 2 tablespoons (or your hands, if you find it easier) before dropping them on to the baking sheet. Using wet fingers, pat down each dollop to shape it as a 6-7cm diameter disc, about 2cm high, then create a dimple in each with your index finger: this is where the jam will go.
Bake the macaroons for 27-29 minutes until the edges and tops just start to turn golden, then leave them to cool down completely before taking them off the baking paper.
Spoon about 1 teaspoon of apricot jam on to each macaroon and serve at room temperature. They keep for up to a week in an airtight container.
From Giuseppe’s Easy Bakes by Giuseppe Dell’Anno (Quadrille, £24). To order a copy for £21.12 go to guardianbookshop.com
