Egg-free Macaroons from Hullabaloo Food

INGREDIENTS

• 82g Pure Icing Sugar (~1/2 cup)
• 4g Besan (Chick Pea Flour) (~3/4tsp)
• 13g Potato Starch (~1 tbl)
• 1g Bicarbonate of Soda (~1/4 tsp)
• 2g Xanthan Gum (~1/2 tsp)
• Pinch of Salt
• 80g Desiccated Coconut (~1 cup)
• 15ml Vegetable Oil
• 1/3 cup Cold Water

METHOD

Pre-heat oven to 180c and line a large biscuit tray with greaseproof baking paper. Mix all the dry ingredients except for the coconut really well.  Sift several times or place in a sealed plastic container and shake vigorously.

Place all dry mix in an electric mixer.  Now add the desiccated coconut (try to use an organic or preservative-free coconut if you can) oil and water.

Beat on high for 5 minutes.  The longer you are able to blend the mix the stronger the xanthan gum becomes and better able to support the macaroons.

Spoon 18 tablespoon sized drops of mixture onto the trays.  Bake for 15 minutes until golden brown. 

Remove from oven and turn the whole tray upside down onto a cooling rack and quickly tear the grease proof paper off before it sets to the macaroons.  Enjoy!

Nutrition Information: per 100g

• Energy                           2083 kj
• Protein                          3.3 g
• Fat, total                       27.6 g
• -saturated                    26.9 g
• Carbohydrates             55.1 g
• -sugars                          48.7 g
• Sodium                          253 mg
• Dietary Fibre                10.6 g

This gluten-free, dairy-free, egg-free, soy-free recipe was originally developed by Hullabaloo Food to help parents provide treats and celebration food for their children with multiple food allergies. Devising recipes without the usual baking ingredients is difficult so please use and share this recipe.