When I transferred my blog from its original host I lost a good many recipes – one of which was this one: the surprisingly successful egg-free old school macaroons. Originally posted in February 2015 I was delighted that such an outlandish experiment on my Granny Jo’s old faithful recipe actually came off. I loved my Granny Jo and her macaroons were one of the amazing treats she baked for us and her local WI Market. I’d really wanted to share a version of them with Aars for a long time but couldn’t figure out how.
Normally it takes a few experiments to get a recipe bang on, especially when removing such an integral ingredient – like eggs in a macaroon. But I was feeling inspired and it worked first attempt. We’ve made them a few times since – Aars prefers them when I make them a little sweeter than the recipe below (replace some of the rice flour with icing sugar). But I like them best this way as I find macaroons are often too sweet.
I did struggle to find the rice paper my Granny Jo used to use, but in the Chinese food store on our High Street I discovered rice paper for making spring rolls with, which worked fine. Interestingly most of the macaroons did not stick to the rice paper so I reckon if you have silicon sheets they would come off without sticking. However a couple of them do have the traditional rice papered bottoms!