It's beginning to look a lot like Christmas. Or in my case, it's beginning to feel a lot like Christmas.
Or sound. I believe that these two crucially belong together. At least when it's the right kind of music. I want to be honest. The first time I hear 'Last Christmas' some time in Mid-November, I feel like gagging a little. Maybe it's the major case of overexposure the song had to suffer from over the last decades or maybe it's just that it's simply not my kind of tune but I find it utterly annoying.
However, earlier this week, I have had the opportunity to listen to a Michael Bublé record and I really started to catch a bit of the Christmas Spirit. While I did not like all of the tracks per se, it's the classics that get me. Winter Wonderland, Have Yourself a Merry Little Christmas and such. And then, the real classics: Silent Night and Ave Maria. I'm just not feeling those poppy 'contemporary' Christmas songs. Uh-uh.
But you really got me, Mr. Mickey Bubbles.
And while I'm in the mood for sharing a bit about me, why not something that makes me look like an oddball. Do you know what my favourite Christmas compilation is? It's the one from Ally McBeal (that TV show). Yes. Really. Just go ahead and give me that “You're a weeeeiiirdo.” look, but I can't help it. Oh, just to be clear, I am not getting paid for mentioning these records.
Coming to the recipe. Again, it's a fairly simple (in fact, it's probably the quickest and easiest of the all) classic recipe for Christmas perfect for last minute baking: Coconut Macaroons! Alright, I bet you know this one as it's not exclusively German with its origins being somewhere else, but they are still pretty Christmas-y. I decided to make the moist, dense kind as opposed to the ones resembling meringues. So there is no beating the eggs necessary. The little thing that makes these ones extra special is that you roast the shredded coconut beforehand to get a bit of a flavour boost.
- 200g (7 oz) shredded dried coconut
- 150g (5.3 oz) sugar
- 3 egg whites
- 1 TS almond liqueur (optional)
- Preheat oven to 160°C (320°F).
- In a small pot, toast shredded dried coconut until light brown on high heat, stirring continuously (be careful not to roast them too much as the macaroons may become dry).
- Remove from heat and immediately stir in sugar let cool slightly.
- While mass is still very warm yet not hot anymore, stir in egg whites (this step is the only tricky one as the macaroons will not stick properly if mass is either too hot or cool. It should be hot but not painfully hot at about 50°C).
- Add almond liquer (optional).
- With a teaspoon, form macaroons. Bake on centre rack for 17-20 minutes.
I have dipped the bottoms of the macaroons in dark couverture but this step is completely optional (but good!).
Do you have a favourite Christmas song or album?