And only because one fine day, she and some of her friends decided on a whim to sign up for a short-term baking course at the IHMCTAN (Institute of Hotel Management Catering Technology and Applied Nutrition).
It was surely fun for the whole family, because we regularly got to sample all the goodies that they made in class. I still have her notes from then!
Trying out the bakes together with her was double the fun, also because we were keen to test out our second oven , a counter-top OTG. My first oven, a circular one with a lid, several years old by then, worked perfectly fine, but having finished all the basic baking trials on it several times over, I felt ready to graduate to a ‘superior’ oven. I’ll tell you this, though, – nothing could bake as well as that first, circular oven with lid. 😉 Not even my current convection one with fan and all.
These particular coconut macaroons were a favorite because not only were they quite simply delicious, but so very simple with just few ingredients, – an important factor to consider in those days where specialty supplies were few and far between.
Naturally I had to try it out with aquafaba, and was quite thrilled to discover that they turn out EXACTLY like the ones with egg white that we used to make all those years ago (indeed and only stopped because of that one ingredient).
This was a second try (an earlier experiment with jaggery failed – the temperature was a bit on the higher side, and jaggery does not dessicate well)
With this batch, I followed her recipe, simply substituting the AF for the egg whites, but with a slight increase in the the quantity of coconut during the mixing (going by the texture of the batter), and I left out the vanilla. Simpler is better. The coconut flavour really shines through.
Some further fine-tuning of ingredients has been done on subsequent lots , I will share them in due course of time.
This one is for old times’ sake.
(makes around 40 pieces depending on size)
Aquafaba (see here for more info and how to make) – 1/3 cup (80 ml)
Granulated sugar – 125 gms
Dessicated Coconut – 200 gms
1. Whip the aquafaba using a stand mixer or electric hand mixer, till stiff peaks are reached.
2. Gradually add the sugar and whip it in. Test for any undissolved sugar grains by rubbing between finger and thumb to check graininess, and continue whipping till smooth.
3. Fold in the dessicated coconut.