Name: Coffee pots with macaroons
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: Coffee pots; 395 gram can condensed milk; 6 egg yolks; 1 tablespoon strong coffee; 2 teaspoon vanilla bean paste; cocoa powder, for dusting; Macaroons; 3 egg whites; 2/3 cup caster sugar; 1/2 cup shredded coconut

Coffee pots with macaroons

Serves 4

Makes 24 Item

Prep

20M

Cook

1H 5M

Total

1H 25M

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Ingredients

Coffee pots

395 gram can condensed milk

6 egg yolks

1 tablespoon strong coffee

2 teaspoon vanilla bean paste

cocoa powder, for dusting

Macaroons

3 egg whites

2/3 cup caster sugar

1/2 cup shredded coconut

Method

1.Preheat oven to moderately slow, 160°C. Place 4 x 1/2cup shallow ramekins into a deep baking dish. Line 2 oven trays with baking paper.

2.In a bowl, combine milk, egg yolks, coffee and paste. Strain egg mixture into a large jug. Pour evenly into ramekins. Add boiling water to dish, coming halfway up the side of ramekins.

3.Bake for 20-25 minutes, until just firm to touch. Remove from pan. Cool, then cover and chill overnight.

4.For the macaroons, reduce oven to very slow, 120°C. Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating until thick and glossy. Gently fold coconut through. Spoon tablespoonfuls of mixture onto trays, 3cm apart. Bake for 20-25 minutes, until firm and golden. Cool macaroons in oven with door ajar.

5.Top each coffee pot with a macaroon. Dust with cocoa.

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Ingredients

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