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When it comes to sweet treats, few things hit the spot quite like Jamie Oliver’s macaroons. These aren’t your ordinary store-bought confections—they’re a delightful combination of soft, chewy coconut goodness and just the right amount of chocolatey decadence.
Table of Contents
How to make Jamie Oliver’s Macaroons
Jamie Oliver’s macaroons are not the fancy French sandwich cookies (those are macarons). They’re actually a simple coconut-based bake—more like chewy little coconut clusters with a bit of chocolate on top.
Ingredients
- 4 large egg whites – Separate the whites from the yolks and save the yolks for another recipe. The egg whites are key to creating the light, airy texture of the macaroons.
- 200g (7 oz) caster sugar – A fine sugar that dissolves easily and provides a smooth sweetness.
- 1 teaspoon vanilla extract or vanilla bean paste – Adds a gentle aroma and enhances the flavor of the coconut.
- 250g (9 oz) desiccated coconut – The star ingredient that creates the chewy texture. Make sure to use unsweetened desiccated coconut for the best results.
- 1 tablespoon cornflour (cornstarch) – Helps bind the mixture together and keeps the macaroons soft on the inside.
- 100g (3.5 oz) high-quality dark chocolate (optional) – For dipping or drizzling, adding a decadent touch.
Instructions
- Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. This ensures the macaroons don’t stick during baking.
- In a clean, grease-free mixing bowl, whisk the egg whites until they form soft peaks. This step is crucial for creating a fluffy and airy texture in your macaroons.
- Gradually add the caster sugar, continuing to whisk until the mixture becomes glossy and holds stiff peaks.
- Gently fold in the vanilla extract, desiccated coconut, and cornflour into the egg white mixture using a spatula. Mix just enough to combine evenly – avoid overmixing, as you don’t want to lose the airiness of the beaten egg whites.
- Using a tablespoon or your hands, scoop out portions of the mixture and roll them into small balls. Place them on the prepared baking trays, leaving a little space between each one. If you prefer, you can shape them into slightly pointed mounds for a pretty look.
- Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown on the edges but still soft in the center. Keep an eye on them during the last few minutes to avoid overbaking.
- Once baked, transfer them to a wire rack to cool completely. Be careful handling them while warm, as they can be delicate right out of the oven.
- If you’re adding chocolate, melt the dark chocolate in a heatproof bowl over a pot of simmering water (or in short bursts in the microwave).
- Dip the bottom of each macaroon into the chocolate or drizzle some over the tops for decoration. Allow the chocolate to set before serving.
Tips for Perfect Macaroons
- Room temperature eggs whip up more easily and result in a better volume and texture. Take them out of the fridge about 30 minutes before starting.
- Whisk only until stiff peaks form – over-whipping can cause the mixture to become dry and grainy, affecting the final texture.
- The quality of the desiccated coconut is key to the flavor of your macaroons. Make sure it’s fresh, unsweetened, and has a pleasant aroma before beginning.
- Experiment with flavor variations by adding a pinch of cinnamon, a zest of lemon, or even some chopped nuts to the mixture before baking.
- Once cooled, store your macaroons in an airtight container. They’ll stay fresh for 3-4 days at room temperature or around a week if kept in the fridge.
What to serve with
Jamie Oliver’s macaroons are versatile little treats that pair beautifully with various beverages, desserts, and accompaniments.
1. Pair with Your Favorite Hot Beverage
Jamie Oliver’s Macaroons have a sweet, delicate flavor that goes perfectly with hot drinks. Here’s how to complement their taste:
- Tea: Pair them with herbal, fruity, or spiced teas. A chai latte, Earl Grey, or rooibos tea adds warm, aromatic notes that complement the coconut and chocolate. Green tea works well too, especially if you prefer less sweetness alongside your macaroons.
- Coffee: A hot cup of espresso, café latte, or cappuccino blends beautifully with the rich flavor of macaroons. The slight bitterness of coffee balances its sweetness perfectly, making this a classic pairing.
- Hot Chocolate: For a fully indulgent experience, serve your macaroons with a creamy mug of hot chocolate. Add whipped cream or marshmallows to take it up a notch!
2. Serve with Fresh Fruit
Fresh fruit brings a refreshing contrast to the sweet and chewy Jamie Oliver’s Macaroons. Some fruits that pair beautifully include:
- Berries: Strawberries, raspberries, or blueberries offer a tartness that complements the macaroons perfectly. Add a drizzle of chocolate or a light dusting of powdered sugar for a more polished presentation.
- Tropical Fruits: Mango slices, pineapple chunks, or kiwi fruit bring out the tropical flavors of the coconut. You can even create a platter with macaroons and fresh-cut fruits for a casual yet elegant dessert spread.
- Citrus: A few wedges of orange or grapefruit can add a zesty tang that contrasts beautifully with the sweetness of macaroons.
Ingredients Substitutes
One of the best things about Jamie Oliver’s Macaroons recipe is its simplicity. Most of the ingredients are pantry staples, but there might be times when you need to find substitutes due to dietary restrictions, allergies, or simply because you’re missing an ingredient.
1. Egg Whites Substitutes
Egg whites are essential in creating the airy structure and binding the macaroons, but if you’re vegan, allergic to eggs, or just short on eggs, here are some alternatives:
- Aquafaba (Chickpea Water): Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) to replace 1 egg white.
- Flaxseed Gel: Mix 1 tablespoon of ground flaxseed with 2 tablespoons of warm water to replace 1 egg white. Let it sit for 5–10 minutes until it thickens into a gel-like consistency.
2. Sugar Substitutes
If you want to cut down on sugar or are catering to someone with dietary restrictions, try these substitutes:
- Granulated Sugar: If you don’t have caster sugar (a fine sugar), regular granulated sugar can work. Pulse it in a food processor for a few seconds to make it finer and easier to dissolve.
- Coconut Sugar: Coconut sugar is a natural alternative that adds a hint of caramel flavor, which pairs beautifully with the coconut in the macaroons. Use it as a 1:1 substitute for caster sugar.
- Erythritol or Monk Fruit Sweetener: If you’re looking for low-calorie or ketogenic-friendly options, powdered erythritol or monk fruit sweetener makes a great substitute. These sugar replacements are often as sweet as regular sugar, so use them in equal amounts.
3. Desiccated Coconut Substitutes
Desiccated coconut is the star ingredient in macaroons, but you can experiment with substitutes if you need to:
- Shredded Coconut: Sweetened or unsweetened shredded coconut can be used in place of desiccated coconut. If it’s sweetened, you may want to reduce the sugar slightly to balance the flavors. Chop it finely for a texture similar to desiccated coconut.
- Ground Almonds (Almond Meal): For a nutty variation, replace part or all of the coconut with finely ground almonds. The resulting macaroons will have a slightly different flavor and texture but will still be delightful.
- Oats or Rolled Oats (Blended): Finely blended oats can replicate the consistency of desiccated coconut, though the flavor won’t be the same. This substitute works well if you’re unable to use coconut altogether.
4. Vanilla Extract Substitutes
Vanilla extract enhances the flavor of Jamie Oliver’s Macaroons but can be swapped with these alternatives:
- Vanilla Bean Paste or Powder: These provide a richer vanilla flavor and can be used in equal amounts.
- Almond Extract:For a nuttier twist, almond extract can be substituted in the same quantity. Use sparingly, as it has a much stronger flavor than vanilla.
- Coconut Extract: Amp up the coconut flavor by substituting vanilla extract with coconut extract. Use the same amount of vanilla as in the original recipe.
5. Cornflour (Cornstarch) Substitutes
Cornflour helps to bind the macaroons and give them a soft, chewy texture. If you don’t have it, try these options:
- Tapioca Starch or Arrowroot Powder: Both of these are excellent gluten-free substitutes for cornflour. Use the same amount as the original recipe.
- All-Purpose Flour (or Gluten-Free Flour): While not ideal for gluten-free baking, a tablespoon of all-purpose flour can replace cornflour in a pinch. Just note that it may slightly alter the texture of the macaroons.
Final Thoughts
These macaroons are an absolute crowd-pleaser that look and taste like they came straight out of a patisserie. Perfect for dessert, an afternoon snack, or even as part of a holiday treat tray, Jamie Oliver’s recipe proves that sometimes the simplest things really are the best.
More Baked Dish:
Ingredients
- 4 large egg whites
- 200g (7 oz) caster sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 250g (9 oz) desiccated coconut
- 1 tablespoon cornflour (cornstarch)
- 100g (3.5 oz) high-quality dark chocolate
Instructions
- Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. This ensures the macaroons don’t stick during baking.
- In a clean, grease-free mixing bowl, whisk the egg whites until they form soft peaks. This step is crucial for creating a fluffy and airy texture in your macaroons.
- Gradually add the caster sugar, continuing to whisk until the mixture becomes glossy and holds stiff peaks.
- Gently fold in the vanilla extract, desiccated coconut, and cornflour into the egg white mixture using a spatula. Mix just enough to combine evenly – avoid overmixing, as you don’t want to lose the airiness of the beaten egg whites.
- Using a tablespoon or your hands, scoop out portions of the mixture and roll them into small balls. Place them on the prepared baking trays, leaving a little space between each one. If you prefer, you can shape them into slightly pointed mounds for a pretty look.
- Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown on the edges but still soft in the center. Keep an eye on them during the last few minutes to avoid overbaking.
- Once baked, transfer them to a wire rack to cool completely. Be careful handling them while warm, as they can be delicate right out of the oven.
- If you’re adding chocolate, melt the dark chocolate in a heatproof bowl over a pot of simmering water (or in short bursts in the microwave).
- Dip the bottom of each macaroon into the chocolate or drizzle some over the tops for decoration. Allow the chocolate to set before serving.
