Gluten free - dairy free - low refined sugar - nut free - contains egg white As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely. Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!). This makes 36-40 Biccies. Ingredients
Ingredients
Gluten free - dairy free - refined sugar free - nut free - vegetarian - contains egg I've made a few different custard recipes dairy free, but this is one that kind of happened by accident. It came about because I had 3 egg yolks left over after using the whites, and the custard recipes I usually use tend to have 6 egg yolks in them. I didn't want to use more eggs, because I didn't want to either waste, or have to use, MORE egg whites. So I've combined the use of yolks, for that authentic taste, with some starch to help thicken it further. I think I've come up with a great compromise that you'll love. You can use the 3 eggs whites in my Chewy Macaroon Biccie recipe. This custard is a really great replacement for any recipe that calls for custard. It's thick and full of flavour. It would work great in a trifle. Custard is beautiful as a dessert on it's own. It's also wonderful with poached or caramelised fruit (served warm) or a fresh fruit salad (served cold). It's a great accompaniment to fruit cake or date pudding. My version is a different colour from the normal yellow colour you may be used to, as the rapadura sugar darkens it. And no custard powder here, either- it's too full of artificial yuckies. Ingredients
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