Friday, September 28, 2012
Elderflower Mini Macaroons
It's Edible Flower Friday and I am cooking with the blossom of the month: the elderflower. First I made some elderflower simple syrup.
Now, I'm using that in a batch of elderflower mini macaroons, inspired by the Young Austinian's recipe. What a find! Too bad I can't follow a recipe to save my life. How did I read '4 C coconut' as '2 C coconut'?!? And I flipped the amounts of syrup and blossoms. Whoops. I just baked them for longer. So, below is what I actually did. Click on the link above to see what I supposed to do. I also do not have a food processor, so these have larger strands of coconut. They were still a hit!
2 C raw organic, unsweetened coconut
1/2 C organic evaporated cane sugar
3 egg whites
3 T elderflower simple syrup
2 T dried elderflower blossoms
In a large mixing bowl, blend all of the ingredients until everything is completely moistened. Preheat the oven to 325 degrees. Using a melon baller, scoop portions of the coconut mixture and form uniform balls with your hands or just plop the scoops on a baking stone. Your choice! The coconut will not spread, so you can place the balls fairly close together.
Bake until the macaroons are lightly toasted and golden on top. I baked mine for 30 minutes.
And that's a wrap on my inaugural Edible Flower Friday. Now I just need to figure out what bloom I'm highlighting next month.