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It took me a while (that’s how it goes when your head is filled to capacity with all sorts of strange foodie thoughts), but eventually I realised what had been annoying me.
The macaroon ‘craze’ was only about French macaroons, and of course, us Scots have our very own definition of a macaroon. Totally different to the light, melt in your mouth French version, but nevertheless, just as tempting. My confusion came from the fact that I grew up with the Scottish version, interspersed with tastes of the English version, but had never, never encountered the French version.
As you can see from the following recipe, the Scottish version uses coconut and potato (yes, I know, only a little though, just as a binding agent), lots of…
View Full Recipe at The Cooking Coach
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