History Cookbook: Macaroons (coconut)
About this recipe
Healthiness : (45 votes)
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The Interwar period saw a revival in home baking. More complex cakes and biscuits became fashionable. Angel cake, Battenberg and Gold cake were all served.
These macaroons are quite different from a modern macaroon; they are slightly chewy in the middle and are mostly coconut rather than almond.
We have also included Orange Flower Macaroons which date from this period; these are more like a modern macaroon and easier to make.
Ingredients
- 2 egg whites
- 1 tsp lemon juice
- 4 oz (100g) sugar
- 1 tsp almond (or vanilla) extract
- 2 oz (50g) ground almonds or extra 2 oz coconut
- 4 oz (100g) flaked coconut
- rice paper (optional)
Equipment
- Weighing scales
- Teaspoon
- Greaseproof paper
- Baking tray
- Whisk
Making and cooking it

- Ensure the range oven is hot, keep the fire going well
- Beat the eggs whites together till light and fluffy
- Add the lemon juice and beat again
- Add the sugar and beat vigorously till like ‘snow’ and then it must form soft peaks and be sticky but quite stiff
- Add the vanilla or almond extract very slowly (or add it to the coconut first) and fold in the coconut and almonds, to make to a stiff dough that will drop off a spoon or be moulded by hand
- Place balls onto a greased baking sheet or rice paper and bake until golden

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Name: Blighty | 16th June 2018 |
Loved this recipe! Very easy and simple to follow. Hubby loved them |
Name: Mayuho | 29th November 2012 |
it was very useful for my school event (it is called Victorians day). |
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