This week we’re baking at the beautiful Loft Apartment at Seavista bnb, a gorgeous two bed self catering rental with stunning views over Mawgan Porth beach. Kate has such an amazing eye for detail throughout her BnB and The Loft is no exception. I love the contrast between modern minimalist with clean white walls and soft grey flooring which is then lifted with stunning appliances like her retro mint green SMEG fridge. I’m so jealous of the vast smeg range cooker that sits along side. There’s also an eclectic array of vibrant mid century furniture which add so much character, if you can take your eyes off the incredible views overlooking the beach and rolling hills. The space is open plan which is always a pleasure to bake in as it feels so much more relaxed as you can retireto a comfy sofa and put your feet up whilst you wait for your cakes to bake! It’s also more social as you can engage with others whilst still cooking.
DAIRY-FREE COCONUT MACAROONS
Makes around 12
2 Large Egg Whites
150g Ground Almonds
50g Desiccated Coconut
175g Golden Caster Sugar
1 tsp Almond Oil
My coconut macaroons are probably one of the simplest things to make and are also one of the most sought after treats in the cafe as they’re soft, light & chewy all in one little biscuit. It’s great to have a Kilner jar of these to hand for a little afternoon-sies when you need that second coffee! They’re gluten and dairy free and if you want to make them free from refined sugar simply switch up the caster for coconut sugar and then these really are guilt free! They will be darker in colour and don’t hold their shape quite so well but still delicious with a caramel flavour.
So I did say these were easy- and they are a lot more so if you have an electric whisk! Today I had the pleasure of using Kate’s gorgeous mint Kitchen Aid. Begin by whisking your egg whites in high speed until stiff peaks that hold their shape. Then you literally weigh in all the other ingredients into the same bowl and with a wooden spoon mix them all together. Most of the air will be knocked out of the eggs whites at this stage as you don’t need to be gentle, this results in a sort of paste like dough.
Line two trays with baking paper and begin rolling the mixture into balls. Ping pong ball size should make you around 12 but you can adjust to stretch the mix and make a few more. I find slightly dampened hands helps to stop the mix sticking to your palms when rolling and leaves them with a smoother finish.
Space them out on the trays as they will spread a little on baking. Bake in a preheated oven at 170 for around 10-15 minutes but just keep an eye on them. As soon as the edges start going golden and the smell of sweet toasted coconut fills the kitchen they’re ready!
They will be really soft straight from the oven but be patient- they’re amazing chewy texture comes as they cool down. Once completely cooled you can make them a little more indulgent with a drizzle of melted dark chocolate, a sprinkle of coconut flakes and even some freeze dried raspberries for a bit of zing.
Thank you to the lovely Roo of Roos Beach in Porth for styling my outfit this week her independent clothing and lifestyle boutique is just a few miles down the coast from The Loft and well worth a visit during your stay at Seavista of The Loft, do check their website for this seasons assortment of clothing, accessories, jewellery, homeware and stationery.