- 2 eggs
- 110 g (½ cup) caster sugar
- 1 orange or lemon, zested
- 40 g unsalted butter, melted
- 2 tbsp vegetable oil
- 120 g (1 cup) almond meal
- 1 tsp baking powder
- 270 g (3 cups) desiccated coconut
- 1 tbsp orange-blossom water (see Note)
- 2 tbsp icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 15 minutes
Whisk eggs and sugar in a heatproof bowl over a pan of simmering water for 2 minutes or until sugar has dissolved; make sure bowl doesn’t touch water and take care not to cook eggs. Add ¼ tsp salt and zest, stirring to combine. Stir in melted butter and oil, then fold in the almond meal, baking powder and coconut. Cover and refrigerate for 15 minutes or until mixture starts to firm.
Preheat oven to 180°C. Use orange-blossom water to wet hands, then roll 3 tsp coconut mixture into a walnut-sized ball. Repeat to make 32 balls. Dip one side of balls in icing sugar, flatten slightly, then place on 2 large oven trays lined with baking paper. Bake, swapping trays halfway, for 15 minutes or until golden and firm. Transfer macaroons to a wire rack to cool.
• Orange-blossom water is available from specialist and Middle Eastern food shops.
Photography John Laurie