Bella Taylor has lived in a variety of exotic destinations and we are very excited to have her as our intern here at Tanda Tula.
This is Bella’s gap year and she is spending some time with us doing work in the pastry section of the kitchen. She simply loves baking as well as having a keen interest in wildlife photography, so spending a couple of months in the African bush was a dream come true for her. Her macaroons were a hit at afternoon tea last week so we decided to share her recipe on the blog - we hope you enjoy!
4 Egg whites
300g desiccated coconut
250g white sugar
½ cup glace cherries
15ml vanilla essence
1.Preheat oven to 160°c.
2.Place the cherries and the sugar into a food processor and blend until almost smooth.
3.Add the egg whites and the coconut and blend until well combined.
4.Using a piping bag, pipe small rounds on a greased baking tray.
5.Wet your hands and smooth the tops of the coconut rounds.
6.Bake for about 15 minutes until light brown on top.
7.Allow to cool completely.
8.Using a food processor, blend the butter, vanilla essence together with enough icing sugar to make icing.
9.Sandwich 2 macaroons together with butter icing.
10.Store in the fridge until needed.