It's been a while since I've had the time and opportunity to have a good bake up in the kitchen, but I finally got the chance last weekend and I'm pretty happy with how it turned out. I've been wanting to try these macaroon slices every since I tried one from the Scullery Made Tea stall at the Barossa Farmer's Market. Thankfully Cherie from Scullery is a generous cook and shares many of her recipes on her site.
I adapted the recipe with what I had on hand, and reduced the sugar just a tad. I'm trying to see how much I can substitute sugar with rice syrup, while keeping baked goods sweet enough for people to enjoy. I don't have a big sweet tooth so I'm not always the best judge, so I took these in to work to share with my colleagues. The response I am most proud of was from one particularly sweet toothed friend who said, "these are really nice and they're not too sweet, but still hit the afternoon craving spot". Proud as punch I was.
Apple, Almond and Coconut Macaroon Slice
Adapted from Cherie’s Quince Spiced Macaroon Slice
For the base:
- 80g organic coconut oil (or butter)
- 1/4 cup raw, unrefined sugar
- ½ tablespoon organic rice syrup
- 3 free range organic egg yolks
- 1 1/2 cups stone ground wholemeal flour
For the filling:
- 3 medium sizes apples
- 1 cinnamon quill, broken in half
- 4 free range organic egg whites
- ½ tablespoon organic rice syrup
- 2 cups organic shredded coconut
- 2/3 cup almond meal (or leftover almond ‘pulp’ from making almond milk)
- 1/2 tsp cinnamon for dusting
Pre heat the oven to 180C.
Line a lamington or slice tin with baking paper.
You’ll want to start by making the apple filling. Core and roughly chop the apples. Place them in a pot and add enough water to cover them about an inch above the highest apple chunks. Add the broken cinnamon quill and simmer on medium for about 30 minutes, until the apples are soft and the liquid has reduced down. Set aside to cool.
To make the base, cream the oil, sugar and rice syrup with an electric mixer until pale and fluffy. Add the egg yolks one at a time and continue mixing. Use a spatula to stir in the flour, until the mixture resembles fine bread crumbs that clump together when squeezed in your hand. Press the mixture evenly into the base of the lined baking tray.
Now that the apple mixture has had some time to cool, puree it with a hand blitzer, or in a food processor. Spread the puree over the base of the slice.
Combine the almond meal and coconut in a bowl until evenly incorporated and set aside.
To make the macaroon topping, whisk the egg whites in a clean bowl with an electric mixer until soft peaks form. Add the rice syrup and mix to combine. Take one cup of the dry almond/coconut mixture and set aside, fold the rest into the egg whites.
Spread the macaroon mixture carefully (so as not to deflate the egg whites) and evenly over the apple. Make sure you spread it right to the edges. Scatter the remaining cup of dry mix over the top and dust with cinnamon.
Bake for 25 - 30 minutes or until the top is golden brown and crispy.
Remove from the oven and leave to cool in the tin for 10 minutes before slicing into squares to serve.
Notes: The topping can be quite crumbly and difficult to eat. If you have to transport this slice or don’t like crumbs falling on your couch, you can easily forgo the extra coconut topping and bake it topped with just the macaroon mix. Store the slice in an airtight container, in the fridge and eat within three days.