I woke up in a really good mood today.
I don’t know why but I find that the less sugar I eat the better I wake up in the morning. It’s just such a hard decision between choosing to wake up refreshed or eating sugar laden treats before bed No, no..it’s not really a hard decision..I just have a well informed nutritionist angel on one shoulder and a care-free foodie devil on the other!
Anyway, this morning I was particularly chirpy, and I had two left over egg whites sitting in the fridge, so I naturally wondered what I could do with them. There would be an infinite number of healthy choices..such as throwing them into my green smoothie…or adding them to my omelette…but alas, I chose the coconut macaron option. I mean what normal person can resist coconut? I love alllll things coconutty!
You may have noticed that coconut oil has been blessed a superfood as of late. Coconut oil is a plant-based saturated fat that has been shown to raise ‘good’ cholesterol levels. I’m slightly cynical on the superfood notion..after all it still is a saturated fat and saturated fats in large amounts are never that healthy for you and are obviously very energy dense. For example, I don’t think it’s powers are so miraculous that we should be eating four teaspoons of it each day, as suggested by a well known health and wellness newspaper lift out this morning…. Keep it mind that this is an additional 160 calories being consumed that can unknowingly up your total energy intake for the day.
I think coconut oil is a great oil to use as a replacement if you are changing from something refined and overly processed, and I think it is a fantastic substitute for butter in vegan baking. I just don’t think we need to go overboard with it! You can also check out what the good old Dieticians Association of Australia has to say on the matter here.
So with that in mind, here is my fool proof absolutely delicious recipe for coconut macarons..that you should only make occasionally when you happen to have a couple of left over egg whites in the fridge 😉
2 egg whites
2 cups desiccated coconut
1/2 cup sugar – (I actually used a little less than half a cup and it was plenty)
1/2 tsp coconut essence
1 tbs almond meal
Beat egg whites until soft peaks form. (I am adamant that you have to do this by hand so you can get at least a little bit of exercise in!! It should only take 10 minutes)
Add in the sugar tablespoon at a time and keep beating until nice n’ shiny
Fold in coconut, almond meal and coconut essence
Use a tablespoon to make little mounds and drop them onto a tray lined with baking paper
Makes 8. Or one really big macaron if you’re super keen (no don’t do that I’m kidding :/)
Bake for 15 minutes until golden brown.
Try and leave them be so that they can cool down, and then go (coco) nuts!