Name of Recipe: Macaroon Tart Cases adapted for the TMX from a recipe in a 2007 edition of Recipes+
Number of People: Makes 18 minimum
Ingredients:
2 egg whites, unbeaten
110g castor sugar
150g desiccated coconut
Filling of choice
Preparation:
Preheat oven to 180oC fan forced.
Lightly spray 2 x 12 hole shallow patty pan trays with oil.
Place all ingredients into the TM bowl and mix 15 sec/speed 6.
For ease of working with this mixture, tip it into a bowl and with wet hands form a ball the size of a walnut and drop one into each of 18 of the holes. Wetting your hands before each one, press down firmly in the middle of the ball and it will automatically rise up the sides. If you don't make 18 cases from the mixture you have it too thick so if you are short, pinch a bit back from the others until you have that amount. I think you could even stretch it to 20 shells.
Bake 12-14 mins until a pale golden colour. Remove trays from oven and leave them for 1 minute before carefully removing them with the aid of a knife onto a wire rack to cool completely.
Fill with your favoured filling eg, ganache with toasted flaked almonds or fruit, lemon butter with a meringue topping, cooled custard or whatever tart filling you want to use.
Tips/Hints:
I have frozen most of these so in time I will let you know if this works well, I don't see why not.
My filling was just something I whipped up on the spur of the moment - 60g strawberries, a large banana, 1/4 cup cocoa powder, 1/2 tsp vanilla extract, 2 tsp agave syrup for 15 sec/speed 8.
