Macaroon Angel Cakes
Elevate your dessert game with these enchanting Macaroon Angel Cakes—a heavenly fusion of light-as-air sponge cake and a golden, toasted coconut topping. Perfectly sweet and delightfully delicate, this recipe combines stiffly beaten egg whites with a touch of vanilla and a gentle fold of flour for a cloud-like batter. Each cupcake is crowned with an irresistible macaroon topping made from desiccated coconut and icing sugar, adding a satisfying crunch and nutty sweetness. Ready in under an hour and ideal for sharing, these airy confections are the perfect teatime treat or crowd-pleasing dessert. With their pillowy texture and tropical finish, Macaroon Angel Cakes are a must-try for any baking enthusiast.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 120 grams Plain flour
- 1 teaspoon Vanilla extract
- 60 grams Desiccated coconut
- 100 grams Icing sugar
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin or line it with cupcake liners.
Step 2
In a large, clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form.
Step 3
Gradually add half of the granulated sugar (100 grams) to the egg whites, a spoonful at a time, while continuing to beat. Beat until the mixture becomes thick and glossy.
Step 4
Sift the remaining granulated sugar (100 grams), plain flour, and salt together in a separate bowl.
Step 5
Gently fold the dry ingredients into the egg white mixture in three batches, being careful not to deflate the airy batter.
Step 6
Mix in the vanilla extract by gently folding it in to combine.
Step 7
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Step 8
In a small bowl, mix the desiccated coconut and icing sugar together to form the macaroon topping.
Step 9
Sprinkle the coconut mixture generously over the top of each cake, pressing lightly to adhere it to the surface.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the cakes are risen, golden brown, and a toothpick inserted into the center comes out clean.
Step 11
Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve your Macaroon Angel Cakes as a light, sweet treat. They can be stored in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | 419.2 grams (419.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1302 |
| Total Fat 40.20g | 52% |
| Saturated Fat 34.50g | 173% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 1426mg | 62% |
| Total Carbohydrate 209.40g | 76% |
| Dietary Fiber 13.00g | 46% |
| Total Sugars 104.00g | |
| Protein 30.70g | 61% |
| Vitamin D 0IU | 0% |
| Calcium 47mg | 4% |
| Iron 8mg | 43% |
| Potassium 681mg | 14% |
Source of Calories