Yes, I am still alive. And no, I didn’t forget about you. Apologies for the long absence but between morning sickness, all day sickness, heartburn and just generally enjoying pregnancy blogging went on the back burner for longer than I anticipated. I have been baking a little here and there since the dreaded all day sickness abated slightly, but I’ve been sticking to old favourites already on the blog or in the book. And as my tastes have changed quite considerably over the last few months I just seem to fancy the same few things over experimenting with new recipes. But, I do hope to blog a little bit now as I face into the final countdown and I thought Easter is as good a time as any to start.
Mr. LMUTB arrived in the door recently with some Crimble’s macaroons, and they were happily dipped into when the kettle boiled. They’ve been on my mind ever since and so I thought I would bake up some macaroons to bring to dad’s for Easter. I’m making these as I did the strawberry coconut thumbprints in my book, but instead of baking strawberry jam in the thumbprint I am replacing it with Nutella once they have cooled. Add in some Mini Eggs and a little chick if you fancy, and you have the perfect Easter treat. These are super easy to mix up and so are an ideal kitchen project to tackle with the children if you are trapped indoors thanks to the dreaded rain. Happy Easter!
250g desiccated coconut
1 x 397g tin of condensed milk
1tsp vanilla extract
3 large egg whites
Pinch of salt
Mini Eggs, to decorate
Preheat the oven to 160C/325F/Gas Mark 3. Line two baking sheets with parchment paper.
In a large bowl mix together the coconut, condensed milk and vanilla extract.
In a separate bowl whisk the egg whites and the salt using an electric hand-held whisk/standalone mixer until they form stiff peaks.
Gently fold half of the egg whites through the coconut mixture. Repeat with the remaining egg whites.
Using an ice-cream scoop, place scoops of the mixture evenly spaced onto the prepared baking sheets. Flatten them down a little using the back of a wet tablespoon. Make a little indent, similar to a thumbprint, in the top of each one using the back of a wet teaspoon.
Bake in the preheated oven for 15 minutes, then turn the baking sheets to ensure they brown evenly and bake for a further 15 minutes. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Add a teaspoon, or more, of Nutella to the thumbprint in each macaroon and spread it out a little. Top each with Mini Eggs, and an Easter chick if you wish, to decorate.