Coconut and almond flour macaroons + Cevennes

Every summer we have the luck to spend a couple of days in Yohann’s family’s summer home in the Cevennes. It is a wonderful place to draw back from the hectic city life we lead. Strangely, we love being cut off from the world during our stay: there is no Internet connection and limited cell phone service. Our few days are quiet, peaceful and relaxing. We always spend time cooking healthy food. We go for hikes and long runs. We take our time, read a bit, go for a swim. Yohann usually likes to fish.

We find perfection in the sun kissed rolling hills bathing in the golden summer light. Every evening we go for a long walk to soak in the scenery and the tiny stone villages nestled at the foot of the mountains. The Cevennes remind us of an old wise man. Yes, wisdom would be the word to describe this region.

We are going to share a few snap shots of our trip. Yohann turned 24 during out stay. I made him brunch : coconut almond flour macaroons, banana sorbet, homemade bread, eggs sunny side up and a kiwi. Today we are going to share the coconut almond flour macaroon recipe (a very first). They were very moist on the inside and crackly on the outside.

View from the terrace.

View from the terrace.

A glimpse of the house.

Arboux

Ingredients:

• 125 grams of almond flour
• 200 grams of shredded coconut
• 2 tablespoons of unrefined sugar/honey/agave syrup/maple syrup
• 2 eggs
• A pinch of salt

Preheat oven to 190˚C.

Mix the almond flour, shredded coconut and salt together. Separate the egg whites from the egg yolks. Beat the egg whites until stiff. Add sweetener of your choice to the egg yolks and mix into the almond flour mixture. Delicately incorporate the egg whites to the preparation. If the mixture is too dry add a bit of water.

Form small round balls and place on a lightly pre-oiled baking sheet. Place in oven for 10-15 minutes at 190C. Remove and cool on rack.

Bon appétit!