Rosewater Macaroon Cakes
I haven’t shared a recipe for a while, but GiadaM invited me to participate in a recipe exchange (so I am hoping to get 36 new recipes to try out—when I’ve finished Wall2, of course!) and I thought, why not share my recipe choice here as well.
(Remembering that Christmas-New Year in the southern hemisphere is summer solstice, not winter) I find these rosewater macaroon cakes go down a treat as Christmas fare—and are really easy to prepare as well.
One way I like to serve the macaroons is on a plate that has been dusted with dried rose petals, but a little bit of decoration with pansies or lavender works really well, too. Try using a coloured plate for styling effect—blue is great, although clear glass is very effective as well.
Rosewater Macaroon Cakes
from---Jo Wilcox, 'Take the Cake', NZ House & Garden, August 2005
These light coconut-ty cakes are lovely with crème fraiche.
Ingredients:-
½ cup flour
180 g icing sugar
100g dessicated coconut
5 egg whites
180 g butter, melted
1 tsp rosewater
extra icing sugar for dusting
Method
1. Preheat the oven to 170 OC. Lightly grease 10-12 leaf or friend moulds.
2. Sift flour and icing sugar into a large bowl and mix in coconut
3. Beat egg whites to soft peaks.
4. Fold into dry ingredients with the melted butter and rosewater
5. Three quarter fill the moulds and bake 10-15 minutes or until pale golden and set
6. Cool 2-3 minutes then remove from moulds (or tin)
7. Serve lightly dusted with icing sugar.
Enjoy!
These sound utterly delicious :).
Gillian, they are!