Easter egg biscuits and Miffy

Sister number three in our family, from a very young age, adored the series of books about a small white rabbit named Miffy. The Dutch artist Dick Bruna created this character over sixty years ago. It is easy to see the appeal to small children with his clever use of primary colours and minimalist bold lines. Our sisters love of these books was so great, that we nicknamed her after that iconic straight-eared bunny.

Miffy was a sweet and sensitive child with a solid love of the ridiculous. She was a deep thinking furrowed browed tumble of light brown curls, with a smackering of tawny freckles upon the bridge of her cute button nose. One of the moments that best describe her, was when around the age of nine or ten, she decided to forgo any Christmas gifts and donate the money to Mother Teresa and the poor. (We may have teased her mercilessly about this selfless act but we were secretly all very impressed.)

These chewy coconut biscuits are a bit of festive Easter frippery and fun. Easy to make with kids, they are a colourful addition to any Easter table. Using my favourite Coconut Macaroon recipe, I threw in a dash of lemon zest which added a faint hum of citrus. Miffy visited the other day and even though we are all ‘growed up’ and life and time has altered us somewhat, she is still that same sweet, funny and tender soul. After taste testing these biscuits our Miffy gave them two very big bunny thumbs up.

EASTER EGG MACAROON BISCUITS

WHAT YOU NEED
2 egg whites
Pinch salt
1/2 cup (100g) caster sugar
1 1/4 cups (125g) desiccated coconut
1/4 tsp vanilla bean powder (or pure vanilla paste or essence)
Zest of one medium sized lemon
125g mini candy coated eggs (gluten free)
40g white chocolate

HOW YOU DO IT
Preheat the oven to 150C and line two baking trays with baking paper.
Beat the egg whites and salt until they are stiff. Gradually beat in the sugar and fold in the remaining ingredients.
Drop 2 teaspoonfuls of the mixture about 5cm apart on the trays and using the other end of the spoon, dig a small indentation. This is where you will pour the chocolate and pop the eggs in once the biscuits are cooked and cooled.
Bake for about 20 minutes, rotating halfway through. When the macaroons are dry and cooked, they will be a pale, pinky-gold. Let them cool completely.
Melt the white chocolate in a small glass bowl, either in the microwave or on a double boiler. Let the chocolate cool and thicken, then place abut 1/4 to a 1/2 tsp into the middle of each macaroon. Pop three of the Easter eggs onto each macaroon.
Store in an airtight container.

Recipe slightly adapted from Ladies, A Plate by Alexa Johnston.

Looking for other Easter food ideas?
Gluten free silverbeet, herb and polenta pie
Roasted baby carrots with cumin
Heirloom carrot autumn salad
Hot cross buns


Pinata Rage and Coconut Macaroons

It was the longest piñata hit in history. This gaily coloured Mexican bombonierre was seemingly made of cast iron. Possibly forged in the smelters of dwarven folk from the Kingdom under the Lonely Mountain (a Tolkien reference to all you non Hobbit loving peeps).

Child after strong armed child faced this monster. Bashing it with the supressed rage of youngsters against the iron fists of their parental controllers. Sadly, it was to no avail.

Finally, deliverance came in the guise of the smallest and youngest child (an angelic blonde haired 4 year old). It is difficult to explain the collective surprise at witnessing this beautiful young person flying into, what will henceforth be known as, ‘piñata rage’.

There was violent and assured bashing, followed by targeted smashing. The paper mâché split open and Mexican manna fell from the heavens. All was once again right with the world.

Kid 1 came up to me afterwards, proclaiming ‘The bowl of holiness has been split!’ His hands overflowing with sweet loot, some whole and some crushed. Not caring that they were in a less than perfect state, he snarfled them all in record time.

These coconuts macaroons may not have been a piñata full of sweet and lollylike goodness but they were still a huge hit with Kid 1. Being gluten free, the Yak was also a fan.

Some folk may say the macaroon is the poor, tenement living cousin to the more difficult to make and penthouse living macaron. I tell all those people to rack off. Yes, the macaroon has only 4 ingredients and yes, they are quick and yes, you don’t have to cure the egg whites for 2 days. So, yes, maybe after careful consideration ‘those people’ have a point. But as that overused cooking TV show catchphrase goes, ‘I made them with love’. (I don’t often cook with hate in my heart, although sometimes, I have been know to give a misbehaving cake batter a stern glance or two).

Floral vanilla and chewy coconut, reminiscent of a Polynesian wonderland. Close your eyes as you bite into their crispy exterior and you could be lying on a beach in Tahiti. They may easy peasey lemon squeezy but they are bloody delicious.

COCONUT MACAROONS

WHAT YOU NEED
2 egg whites
Pinch salt
100g (1/2 cup) caster sugar
125g desiccated coconut (or shredded)
1/4 tsp vanilla bean paste (or pure vanilla essence)

HOW YOU DO IT
Preheat the oven to 150C and line two baking trays with baking paper.
Place the egg whites and salt in a medium sized bowl and beat them until they are stiff.
Gradually beat in the sugar and fold in the remaining ingredients.
Drop the mixture in teaspoonfuls about 5cm apart on the trays (as I did) or use a piping bag with a 1cm tip.
Bake for about 20 minutes, rotating halfway through. When the macaroons are dry and cooked, they will be a pale, pinky-gold.
Cool on wire racks and store airtight, Makes about 20.

Recipe from Ladies, A Plate by Alexa Johnston.

A quick shout out to the lovely chicks from I Need a Feed and Vegas Hungry Girl for nominating me for some blogger awards lately. Not sure when I will get to that but in the meantime, just wanted to give you the links to their delightful blogs.

http://ineedafeed.wordpress.com

http://vegashungrygirl.wordpress.com