With Easter just around the corner, I wanted to share one more of our fabulous CRU recipes for you to enjoy with your friends and family over the long weekend. These chewy Easter Macaroon Nests are the grown up version of the nests we all remember making at school as children. We've substituted those cereal nests for chewy coconut macaroons and mini eggs for delicious truffle chocolate eggs with a quick drizzle of white chocolate to bring it all together - making a real chocolatey treat.
Makes about 10-12 generously sized macaroons
- 4 egg whites
- 250g golden caster sugar
- 3 tbsp honey
- 200g desiccated coconut
- 2.5 tbsp Regular Flour
- 0.5tbsp coca powder
- 100g white chocolate (optional)
- 2 packets of mini chocolate eggs (for decoration)
- Preheat the oven to 180°C/320°F (Fan 160°C) and line a baking tray with parchment paper, measuring out all the ingredients (minus everything chocolate) into a medium-sized, heavy-bottomed pan.
- Place over a low heat, stirring until all the sugar has melted and the mixture begins to 'dry' and thicken. You need to make sure to keep an eye on the mixture, and towards the end you need to be almost constantly stirring to prevent it from scorching on the bottom of the pan. Once it's reached the right consistency, leave the mixture to cool.
- Once the mixture's cold enough to handle, scoop individual portions of the mixture on to the lined baking tray - leaving a good 2 inches between them on the tray so that they have some room to expand in the oven. You can weigh these at 40g each or make them each the size of a golf ball; then, using your thumb, make a dip in the middle of each macaroon to make a nest shape.
- Pop these in the oven and bake for 15-20 minutes, until the macaroons are puffed and golden.
- Once cooled, melt the white chocolate over a bain marie (you can use a microwave if you'd prefer) and drizzle over the macaroons. After you've put a blob of chocolate in the bottom of each nest and put in two to three chocolate eggs.