After countless requests for the recipe due to their success over the past year, we’ve decided to relent and give you our recipe for what some of you have described as “the best macaroons we’ve ever tasted!” These are fantastic little nuggets of crispy, chewy joy, perfect for dipping into crème brulee, with a strong cup of good coffee or even just to munch on by themselves. Deceptively simple to make, this is a recipe every kitchen should have.

Ingredients

Ground almonds x 160g

Shredded fresh coconut x 40g

Free range egg whites x 2

Caster sugar x 200g

Cardamom seeds finely ground x 1/2 teaspoon

Whole blanched almonds (1 for each macaroon)

Coconut water to dampen hands

Pre heat your oven to 200oC

Prepare a non stick baking tray or alternatively use a silicone mat or siliconised baking parchment (as opposed to baking paper to which the macaroons will stick leaving a crumbly, sticky mess of a macaroon)In a bowl, mix together the almonds, shredded coconut (use a hand zester or grater to shred the coconut flesh) sugar and cardamom seeds. Add in the egg white and mix until well incorporated. The mixture will come together into a fairly moist yet firm ball which should hold its shape. You may need to add a little more ground almond or egg white to get the right consistency(this requires  a mixture of feel and experience, this isn’t machine made food you know, the more you experiment the better you will be able to judge!)Dampen your hands with the coconut water and take a dessert spoon size piece of the mixture into the palm of your hand. With your other hand roll into a ball and place onto the baking tray leaving about an inch and a half between each macaroon on the tray. Place a blanched almond on top of each macaroon and press down gently to flatten slightly.Place into the oven for approx 10-12 mins until they turn a pale golden colour. Check one by carefully lifting a macaroon. The underside should be a darker golden brown colour throughout. Leave to cool for a couple of minutes to allow hardening (they will be quite fragile while still hot from the oven and you don’t want to squash your lovely macaroons now do you?) before removing from the tray onto a cooling rack. When the macaroons cool, they should be hard on the outside with a wonderfully chewy and moist centre.

Remember, cooking is an art, not an exact science. Immerse yourself in the experience, nurture your instincts, learn from the food and you can end up with food that you love to eat.