Claire's salty almond maple macaroons are perfect with a cup of coffee! Photos by Jodie Herbage
The magic mixture
The balls are ready to be baked!
Adding a dash of sea salt!
Et voilà! Crunchy on the outside, soft on the inside.
Claire Ptak's Easter Treats: Salty Almond Maple Macaroons
Scrap the chocolate Easter eggs and hot cross buns, because London baking babe Claire Ptak (owner of our favorite East London bakery, Violet) has written us three exclusive Easter-inspired recipes. The best part? They're gluttonous without the gluten.
It's hard not to love a macaroon. But what about a macaroon made with raw almond butter and sweetened with maple syrup? These cookies are wonderfully crunchy on the outside and chewy on the inside, with the maple flavor giving them a healthy balance. Coconut flour is available in many supermarkets and health food shops, but if you can’t find it you can use desiccated coconut. Tapioca flour is from the root of the cassava plant, and you can sometimes find it in African shops labeled as fufu flour.
Salty Almond Maple Macaroons
100 grams coconut flour
50 grams tapioca flour (or fufu flour)
1 teaspoon xanthan gum
½ teaspoon fine sea salt
225 grams almond butter
280 grams maple syrup
1 teaspoon vanilla extract
Maldon salt to sprinkle
1. Heat the oven to 180°C or 350°F. Line a baking tray with paper.
2. Weigh out the dry ingredients in a bowl and whisk together.
3. In another bowl, combine the almond butter, maple syrup, and vanilla and whisk until smooth. Mix in the dry ingredients and let it rest for 10 minutes.
4. Scoop small balls of the dough onto your baking sheet and space them about 2 inches apart. Sprinkle with a pinch of Maldon salt and bake for 10 to 12 minutes. Allow to cool slightly and serve.
Follow Claire's INSTAGRAM to make your mouth water! | See more of Claire's recipes for OCHERE