Coconut Macroon Cake - from Scratch.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
  • Add the yolks and beat until mixed.
  • Sift in the flour and fold in alternatley with the milk.
  • Place into a well greased 20cm ring tin.
  • top with the macroon topping and bake at 180oC for 35-40 minutes.
  • Cool in the tin for a full 10 minutes before removing.
  • Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat.
  • Macroon topping:
  • In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
  • Add the sugar 1 tablespoon at a time. Beat for 5 minutes.
  • Add the food colouring and mix until well incorporated (it should be a very pale pink).
  • Gently fold in the coconut with a metal spoon.
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