Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 200g desiccated coconut
- 100g castor sugar
- 2 medium eggs
- 40g cranberries, chopped (optional)
- 40g pistachios, roasted and chopped (optional)
A simple, fool-proof recipe that comes together quickly with minimal effort. These macaroons are naturally gluten-free, lightly chewy, and easily customizable with your favourite nuts or dried fruits.
Instructions
1. Preheat the oven to 170 degrees Celsius.
2. In a mixing bowl or food processor, add desiccated coconut, castor sugar and eggs, and mix until well combined.
3. Add chopped cranberries and pistachios, and give a final mix.
4. Using wet hands, make 1-inch balls and place them on a baking sheet/tray. You can use a small scoop if you have one. Remember, larger balls will take more time to bake.
5. Place the prepared macaroons in the oven and cook until golden brown on top, about 15 minutes.
Pro Tip
- These macaroons are very versatile in terms of flavour; you can add your choice of chopped nuts or dried fruit.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
