Macaroons are a regular bake in our house. Primarily because they’re nut-free, thus kindy-friendly. But in all honesty, it’s also because we make ice cream aaaaaaaall the time. And macaroons are a wonderfully scrumptious way to use the egg whites left over after whipping up an ice cream base 😀
Mint-Chocolate Macaroons are among my personal favourite Hungry Cub recipes. Recently I thought to try some more flavours. Enter freeze-dried raspberry powder!!
These Raspberry Chocolate Macaroons are gorgeous in colour, tasty in flavour, and a wonderful delight to pull out for any occasion, in fact my husband and daughter have decided they like them even better than the Mint-Choc variation!
Freeze-dried powders make it a super easy recipe to whip up. You can also try this with a variety of fruit flavours – it will substitute easily any of your favourite freeze-dried favourites!
By the way – Check out my Facebook page for a chance to win a little Macaroon kick-starter pack of Fresh As powder and Lindt 90% !!!!
Good luck and enjoy! ❤
Raspberry Chocolate Macaroons (makes approx 20)
4 cups finely desiccated coconut
3 heaped tbsp freeze-dried raspberry powder
2 tbsp honey
1 tsp vanilla extract
4 egg whites
50g dark chocolate (90% cocoa solids is fantastic here)
1 tsp coconut oil
Preheat your oven to 150’C and line a tray with baking paper.
In a large bowl, mix together the coconut and raspberry powder until well combined. Set aside.
Melt the honey in a small saucepan. Add the vanilla extract then pour this over the coconut/raspberry mix. Stir through well until fully mixed.
Beat the egg whites and salt in a stand mixer until you have soft white peaks.
Spoon half of the beaten egg white into the bowl of coconut mixture. Fold through. Tip in the remaining half and fold through gently until it is well combined and the mixture holds together well.
Take a tbsp of mixture, mould firmly into a golf-ball sized ball then flatten one side. Place on the tray. Repeat with the remaining mixture until you have used it all.
Bake in the oven for 10-12mins until the edges are juuust turning in colour (be careful not to overcook as they will go brown). Turn off the oven and open the door a bit. Let the macaroons sit for a further 10 mins.
Remove from the oven and set aside to cool.
Then place the tray in the freezer while you prepare the coconut base.
Break up the chocolate and place it in a small saucepan along with the coconut oil. Melt over a medium-low heat until it is smooth and glossy. Remove from the heat.
Take your macaroons from the freezer, one by one dip the bases in the chocolate and return them to the tray.
Once you have coated them all, place them back in the freezer to set fully. Store the completed macaroons in the fridge or freezer.