So I’ve been experimenting with flavoured raw macaroons, and so far these choc mint macaroons are looking (and smelling and tasting) pretty good.
For the chocolate macaroons, all I did was add 2 tbsp (40ml) of raw cacao powder to the basic vanilla coconut macaroon recipe.
And for the mint macaroons? Eight drops of peppermint essential oil and 1/4 tsp of spirulina, for a great blue-green minty colour.
These babies are now dehydrating and the taste testing is coming along rather nicely.
(One chocolate one. One mint one. Nah, still not ready.)
And chocolate and mint are such a great flavour combination that Paul crafted some awesome choc mint macaroons – half chocolate, half mint – which look fantastic.
Now to see if we can restrain ourselves for long enough to let them dehydrate properly.
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