Let's celebrate this Valentine's Day with this International macaroons, These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the made lines. The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them. One bit of retail bossiness here: buy shredded, not desiccated, coconut, otherwise the sugary, fragrant dampness - which is, after all, the whole point - will be lost.
1/4 cup Condense milk
¼ teaspoon cream of tartar
100 grams caster sugar
30 grams ground almonds
1 pinch of salt
1 teaspoon vanilla extract (or coconut essence if available)
250 grams shredded coconut
1. Preheat the oven to 170ºC
2. Mix the condense milk and cream of tartar and carry on beating, Missus, until soft peaks are formed.
3. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. 4. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
5. Form into clementine-sized domes, and place on a lined baking sheet. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
6. Cook for 20 minutes or until they're just beginning to turn golden in parts.