These golden delights are a surprisingly low carb and dairy free alternative to the traditional French originals. I devised this recipe with milled flaxseed, as it combats any over-sweetness from the almonds, and adds an earthy compliment to the tangy apricot and raspberry cre*m. For the cre*m, yes you read it right, no less than 6 tbsp of coconut oil - This is imperative for the slick, jammy consistency that forms the delicious binding glue for these delightful little ones. Makes around 10 small macaroons.

i n g r e d i e n t s

75g ground almonds 
25g milled flaxseed
50g desiccated coconut, unsweetened   
2 organic free-range egg whites
5 tbsp maple syrup 
1 tsp vanilla bean powder/high quality vanilla extract 
Pinch of salt 

100g frozen raspberries
125g dried apricots (soaked for 4 hours, to develop sticky consistency)
6 tbsp coconut oil (melted)
Pinch vanilla powder//high quality vanilla extract

m e t h o d

Pre-heat oven to 170 degrees and line a baking tray with baking paper. Whisk eggs whites and maple syrup vigorously, until fluffy (around 1 minute). Carefully add the dry mix, - ground almonds, milled flaxseed, desiccated coconut, pinch of salt and vanilla - stirring gently into the fluffy liquid mix to form a well-combined gloopy mixture. 

This mixture is quite loose to work with, so carefully use your hands to create small balls (around 2 inches wide) and place them equally spaced on the baking tray. Gently use your fingers to form more of a maracroons shape: i.e. make them nice and round, and squish them ever-so-slightly so their tops aren’t rounded too much. Bake for around 8-10 minutes, until slightly golden on top. Remove from oven to a wire rack cool completely

Meanwhile, make your cre*m. After soaking the apricots, drain, and then bang them into a food processor with the almonds, your 6 tbsp of melted coconut oil and pinch of vanilla powder until a smooth, jammy consistency. Don’t panic if it feels quite liquid-y, you’ll be transferring this mixture into the fridge to set for half an hour - one hour. 

Once the macaroons are completely cool, use a fine and sharply serrated knife to slice the little ones in half. Take your time to avoid any crumbley “men down”. Proceed to assemble by adding 1 tbps (or so) onto the bottom half of each macaroon, and then add their tops - Et voila!

Eat straight away, or keep in an airtight container in the fridge for a couple of days. Any remainder of your apricot cre*m will keep fresh in the fridge in an airtight container (I recommend using a glass container, such as a recycled jam jar) for at least 5 days, delicious on sourdough toast with fried banana for brekkie!