History Cookbook: Macaroons (coconut)

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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.

• 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)

• Weighing scales
• Teaspoon
• Greaseproof paper
• Baking tray
• Whisk

1. Ensure the range oven is hot, keep the fire going well
2. Beat the eggs whites together till light and fluffy
3. Add the lemon juice and beat again
4. Add the sugar and beat vigorously till like ‘snow’ and then it must form soft peaks and be sticky but quite stiff
5. 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
6. Place balls onto a greased baking sheet or rice paper and bake until golden