| Servings |
macaroons
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Ingredients
Macaroons
- 3 egg whites I used large eggs
- 1 1/2 cups desiccated coconut
- 1/4 cup rice malt syrup
- 1 tbsp vanilla extract
Raspberry Chia Jam
- 1/2 cup frozen raspberries
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tbsp water
Ingredients
Macaroons
Raspberry Chia Jam
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Instructions
Macaroons
- Preheat oven to 175 degrees C
- Line a tray with baking paper
- Whisk egg whites until they form stiff peaks (Took me a few minutes with a handheld electric beater)
- Fold in coconut, rice malt syrup and vanilla until well combined
- Place tablespoons of the mixture on the baking tray (shaped to your preference). If you are adding the jam, you may like to press the top with the back of a teaspoon to make a indent to add the jam into.
- Place in the oven to bake for approx 12-15 minutes or until browned (time may vary between ovens)
- Once cooked, remove from oven and place on a wire rack to cool
Raspberry Chia Jam
- In a saucepan on the stove top, bring mixture to the boil over a high heat.
- Once boiling, reduce to a low/medium heat and stir continuously until jam thickens. Will take around 3-4 minutes
- Remove from heat and set aside and allow to cool
- Once macaroons and jam have cooled, spoon or drizzle jam over the macaroon then its time to eat them! ENJOY!
Recipe Notes
44 calories without jam and 53 calories with jam