Thanks to Raincoast Books in Vancouver for providing a review copy. This book has some of the most amazing food photography I have ever seen. A gluten free pioneer and now expert, Karen Morgan has devoted the last eight years to searching for the key to unlocking the necessary secrets to creating gourmet gluten free desserts.
She has recipes for everything from Southern Buttermilk Biscuits to Tart Tartin, Profiteroles and Tiramisu. I decided to make some delicious gluten-free coconut date macaroons.
These scrumptious macaroons takes me back to my days of learning how bake when I was just a wee girl.
Listening to my mothers directions on how to beat egg whites until opaque and foamy.
After many years of practice I can confidently say this is one of the easiest yet powerful pleasing treats I can pass around to my family leaving them speechless. “Each bite is like a fairy tale.”
At some stage in life I must of been a delicatessen baker because these coconut – date macaroons are far too easy to whip up.
4 large egg whites
1 cup sugar
1 1/4 teaspoons of cornstarch – (I used custard powder)
1 1/2 teaspoons of pure vanilla extract
3/4 teaspoons of distilled white vinegar
2 tablespoons boiling water
1 cup chopped dried dates
3 cups of Organic Shredded Coconut from Tropical Traditions
Directions: Makes about 3 dozen cookies
Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Using electric mixer, fitted with whisk attachment, beat the egg whites on high speed until opaque and foamy.
In a small bowl, combine sugar and cornstarch, stir with a small whisk to blend. Reduce mixer speed to medium-low and gradually add the sugar mixture, gradually bringing the mixer back to high speed and mix for 1 minute.
Immediately add the vanilla and vinegar and continue to mix for at least 2 minutes. Reduce speed to medium once more, add the boiling water all at once. In the meantime combine the dates, pecans, and shredded coconut toss the ingredients until evenly distributed.
Fold the coconut mixture into the egg white mixture until blended. Using an ice-cream scoop place scoops of batter 1 inch apart on to prepared pans. Bake one sheet at a time for 8 minutes then reduce the oven temperature to 225F and bake for 40 minutes longer until the macaroons are even light brown. Remove and let cool for 15 minutes.
Store in an airtight container in a cool, dry place for up to 1 week.
This recipe was amazing and easy to follow. This book is worth the read just for the photos. There is not a tremendous amount of recipes but each one was well tested and has a photo attached to it.
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