People have been asking me to post recipes forever, but I’ve been very adamant about avoiding exactly that. It’s not that I don’t want to share my recipes with you, seriously that’s not it. If it was up to me, every single person would eat beautiful delicous food each day of their lives. That would probably first slightly increase global warming, but then we’d be so happy, we’d find a way to cool the planet and cure cancer within like 3 years.
The reason why I don’t post recipes is because…where do I start. My cooking process is a mess. I mean it works for me and it’s fun, but it’s a mess. The issue is while I’m cooking, I’m not following my steps carefully enough to the point where I can give you a description of how to succesfully replicate the dish, without messing up your ingredients. You have to understand, when I’m cooking I blast music, I dance, I don’t really measure stuff and I definitely don’t stick to other recipes…so yeah. It get’s tricky. I have a little red Moleskin that helps me keep track, but what I write down in there are more ‘food notes’ than actual recipes.
Regardless, today is the day I’m manning up. I payed more attention this time, because while I made these bad boys, I knew this was going to be too d e l i c i o u s not to share.
Apple Cinnamon Almond Macaroons (aka spend basically no time in the kitchen, get all of the praise)
- 100g (ca. 1/2 cups) blanched & ground almonds
- 100g sugar (if you are a responsible adult you use coconut sugar)
- 2-3 egg whites (I used 3 medium sized ones)
- 2 tsp blanched sliced almonds
- 1 tbsp cinnamon
- 2/3 of an apple
Most of these ingredients you probably have at home already, plus this won’t take more than 30min max. So I just saved you money and time. You’re welcome. Also, chances are you have a lot of FWAs (friends with allergies)…okay I made that up but let’s not pretend everybody and their momma didn’t develop some sort of allergy in the last couple of years. Yet, instead of fighting it, I recommend you put your good friend hat on and remember their allergies. Trust me, they will appreciate it. These macaroons are gluten- and lactose free, so you’re covering a lot of ground here. If you use coconut sugar you can even offer these to a diabetic. Whuut? Yeah, pretty fucking amazing. Coconut sugar also packs a good amount of potassium, iron and magnesium. So we are all winning here. Sidenote: The almonds can always be replaced by hazelnuts as well.
Before you do anything, you should preheat the oven to 150°C (300°F). Start peeling the apple and dice it. The other third of the apple that’s left over, you start eating immediately because life is short. Throw the diced apples in a sauce pan with 2tbsp of sugar, 1tbsp of cinnamon and a few drops of water. Let it simmer on medium heat for ca. 5mins. You know the apples are ready when they have softened a bit but aren’t mushy yet. Set cinnamon’d apples aside and let cool.
Start whipping up the egg whites until their stiff, then slowly add the sugar and whip it some more. Now simply add the ground almonds as well as the sliced almonds and finally, the cinnamon’d apples. After you have mixed all the ingredients it’s up to you to decide wether you want them regular sized (makes ca. 16) or if you want to make more delicate smaller portions. Whatever you prefer, just remember to adjust baking time. I like them thicker, so we’re going with the regular size. Those have to stay in the oven for ca. 20min BUT maybe you’re oven is on steroids, so you you should always keep a close eye on them. They should be golden/slighty brown, crispy on the outside and still a little soft on the inside when you take them out.
As you can see this is a walk in the park. Even if you never bake anything and only use your oven to reheat pizza. You can do this. Bring them to a christmas party, dinner party or any other occasion and shine. Make someone happy. Shit, or just make them for yourself and make your day.