Macaroons were always included in the Christmas biscuit selection that my family used to give to family and friends. Their snow-white appearance and flaky texture make them a perfect complement for a festive platter. I have tested several recipes over the years, but I must admit that none beats the one my dad has been using for decades: his secret was to soak the desiccated coconut in hot sugar syrup before folding in the meringue, softening the flakes and adding moisture to the mix, to deliver macaroons that are always crispy on the outside, while retaining a soft and chewy core.
I like to shape my macaroons as rather substantial nidi – nests – filled with a dollop of apricot jam: I find that the tartness of the apricots cuts through and balances out the sweetness of the coconut particularly well. However, you can swap the jam for hazelnut spread, if you are after a more indulgent treat, or omit it altogether and have the macaroon plain.
