Yield:makes 17 cuties like the ones pictured
Prep Time:15 mins
Cook Time:25 mins
Yes! I have adapted an old faithful, my Granny Jo's amazing old-school macaroons into an egg-free recipe! Bonkers I know but they work really well. I made these with CoYo (a coconut yogurt) as I noticed that when I whisk it it goes frothy and a little like egg whites. If you love the sweetness of normal macaroons you can replace a couple of teaspoons of the rice flour with icing sugar as the yogurt dulls the sweetness a little. However we enjoyed the less sweet version!
- rice paper
- 3 Tbsp (heaped ) CoYo coconut yogurt
- 55 g granulated sugar
- 5 tsp rice flour
- ½ tsp almond extract
- 13 blanched almonds
- 50 g ground almonds
Preheat your oven to 140°C (fan oven). Place a sheet of baking paper on your tray and your rice paper on top of that. (You can see how I cut the spring roll rice sheets in the photo so there was minimal overlap and maximum coverage from 2 sheets.)
In your mixing bowl add the CoYo coconut yogurt and whisk it up until it is foamy like egg whites. Then whisk in the sugar. Once it's combined whisk in the flour, almond extract & ground almonds.
The mix looks sticky and is too wet to make the traditional balls - use a spoon to dollop the mix onto the rice paper. Pop a blanched almond on the top of each of the dollops.
Pop into the oven for 25 minutes (if you make larger ones bake for 30 mins). Place on a cooling rack. When they are cooling break away as much of the rice paper as is possible.
I bought rice paper from the local Chinese food store in Dorking - it's meant to be used for creating spring rolls but worked perfectly for my macaroons! Eat and enjoy the wonder that is egg-free old school macca-racca-oooons.