Coconut Macaroons

11/19

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This week, I’ve partnered with Happy Eggs to try out their liquid egg whites! It can be such a pain to separate eggs without making a mess. I for one always get shell mixed up in there by accident, and once you have separated them to get your whites, you need to either make something with the yolks or they end up being wasted. Having the convenience of the egg whites already separated and ready to go seemed like a great idea and one I wanted to try out!

You may or may not know but I actually have a raw and semi-raw egg intolerance so sadly I couldn’t test out a delicious omelette or crunchy meringue BUT something I can have, and something I luckily find super tasty are Coconut Macaroons. These beauties use only the egg white and are baked enough for me to enjoy them so I thought what better way to test them out than with a batch of these delicious morsels.

The pack informed me that one tablespoon was the equivalent to one egg white so weighing them out was a breeze! The egg whites themselves have so many health benefits including being fat and cholesterol free, low carb, low calorie and high in protein! I mean, we’re going to be adding sugar and chocolate and some other less than healthy ingredients to these but it’s great to know it’s got a healthy base!

So, let’s get baking!

Ingredients –

  • 4 egg whites
  • 150g caster sugar
  • 300g desiccated coconut
  • 1 tsp vanilla

To decorate (optional) –

  • 250g melted milk chocolate

Method –

  1. Whisk the egg whites, caster sugar and vanilla until the mixture has gone white and doubled in size.
  2. Carefully fold in the desiccated coconut.
  3. Spoon the mixture into balls (I used an ice cream scoop) and place on a lined baking tray.
  4. Bake at 170C (fan assisted) for 20-25 minutes or until they are golden brown.
  5. Once cooled, dip the bottom in melted chocolate and drizzle with more chocolate! (optional).

That’s it! They are so simple to make and with the added benefit and convenience of the pre-separated liquid egg whites from Happy Eggs, you can go from wanting something sweet to eating a delicious coconut macaroon in little under an hour start to finish!

For more information on Happy Eggs and their products check out their website here.

Give them a go and let me know how you get on!

Happy baking!

Britt xo

This is a paid partnership with The Happy Egg Co. All views and opinions are my own.

 

Competition Details

For you chance to win a special baking kit, an egg recipes cookbook and Happy Egg Co liquid egg white products for you to make whatever you like with, head over to my Instagram to like my page and the Happy Egg Co page and answer the competition question! http://instagram.com/brittmariebox

And now for the terms & conditions:

– The competition starts at 6pm on 26th November 2019

– The competition closes at 9pm on 28th November 2019

– The competition is only open to UK mainland entrants.

– The winners can not transfer the prizes and there is no cash alternative.

– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

– The winners will be chosen at random and the decision is final.

– The winners will be notified within the week after the competition ends.

– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.

– The prizes will be posted out directly from The Happy Egg Co.

Carrot, Cinnamon & Citrus Loaf

11/19

{AD} This week, I’ve partnered with Microplane to create a warming, autumnal recipe that incorporates some of my favourite seasonal flavours; carrot, cinnamon and citrus. This tasty loaf, topped with delicious cream cheese frosting and some sweet orange and lemon jelly slices, is quick and easy to make and sure to be a winner as the early evenings draw in.

To create this loaf, I’ve used with Microplane Master Series Zester and Microplane Professional Peeler and they made baking a breeze! The super sharp blades made light work of peeling the carrots, getting it done fast and effectively with minimal effort. Meanwhile the zester was by far, the easiest I’ve ever used. The oranges and lemon rinds were precisely cut meaning I got all of the tasty zest and none of the sharp, bitter pith that can really affect your baking. 

You can really feel the quality using these products and it’s east to see why Microplane are the grating specialist! I also love the backstory of Microplane;

“The big moment came in 1994, when a Canadian housewife was making an orange cake. Out of frustration that her grater was tearing and shredding, she commandeered one of her husband’s favourite woodworking tools from his workshop. The blade slid effortlessly across the orange and the zest fell from its surface like snowflakes. The discovery laid the foundation for the creation of Microplane® kitchen graters and an entire line of revolutionary graters was born.”

What can I say, as a Canadian myself, I can really get behind a Canadian idea. Haha! 

Check out the bottom of the page for details on how you can win your own Microplane Master Series Zester and Microplane Professional Peeler!

So now we have the right tools, let’s get baking!

Ingredients;

  • 150ml sunflower oil
  • 225g self raising flour
  • 150g light brown sugar
  • 200g grated carrots
  • 2 eggs
  • 60g chopped walnuts
  • ½ teaspoon bicarbonate of soda
  • 2 tsps cinnamon
  • 1 tsp mixed spice
  • Zest of 2 oranges
  • Zest of 1 lemon

Method;

  1. Beat the eggs briefly until mixed well.
  2. Add in the sunflower oil and light brown sugar and mix until combined.
  3. Mix in the grated carrots and the zests.
  4. Add in the self raising flour, bicarbonate of soda, cinnamon and mixed spice.
  5. Finally mix in the chopped walnuts.
  6. Pour into a lined and greased loaf tin and bake at 140C (fan assisted) for 1 hour 20 minutes.
  7. Leave to cool completely before frosting.

 

I think a cream cheese frosting compliments this bake perfectly but feel free to use any topping you wish. Buttercream would also work well.

Cream cheese frosting

Ingredients;

  • 180g full fat cream cheese
  • 50g unsalted butter
  • 500g icing sugar

Method;

  1. Beat the butter and cream cheese until soft.
  2. Add in the icing sugar and mix well.
  3. Once smooth, spread onto your loaf.
  4. Top with jelly orange and lemon slices (optional).

Once your cake is made, store in an airtight container. This bake will last 3-4 days. 

I’ve loved working with Microplane on this recipe. The peeler and zester are the best I’ve ever used. So sharp, making them so easy to work with but expertly designed so I never felt I was going to slice off my hand (which, I’d like to point out I’ve done MANY times when using generic graters for baking, maybe not sliced off my hand but hurt myself that’s for sure!).

For more about Microplane, check out their website here – http://microplaneintl.com

Happy baking!

Britt xo

COMPETITION DETAILS

For you chance to win your very own Microplane Master Series Zester and Microplane Professional Peeler 

The Facebook winner will be chosen at random from someone who likes my Facebook page http://facebook.com/shewhobakes and Microplane’s Facebook page https://www.facebook.com/Microplane/ and answers the competition question on my Facebook page. 

You may only enter once on Facebook.

Best of luck!

Britt xo

And now for the terms & conditions:

– The competition starts at 6pm on 22nd November 2019

– The competition closes at 9pm on 24th November 2019

– The competition is only open to UK mainland entrants.

– The winners can not transfer the prizes and there is no cash alternative.

– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.

– The winners will be chosen at random and the decision is final.

– The winners will be notified within the week after the competition ends.

– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.

– The prizes will be posted out directly from Microplane International.

This is a paid partnership with Microplane. All views and opinions are my own.

Book Giveaway!

11/19

Competition Alert!

To celebrate World Book Day 2021, I’m giving away three copies of my book ‘Cakes, Bakes & Business’.

The book was released a few years ago and it was months of hard work which culminated in a full guide on how to start a cake business from home. I was and still am so super proud of it. A few days after it’s release it went to number one in two Amazon charts and it continues to help bakers around the world turn their cake making hobby into a career.

To celebrate World Book Day, I am giving away two signed copies.

So how do you enter?

The two Instagram winners will be chosen at random from someone who follows me on Instagram @brittmariebox and who has answered the competition question there and saved the post. “Liking’ the photo does not count as an entry. Comments only.
Best of luck!
Britt xo
And now for the terms & conditions:

– The competition starts at 1pm on 4th March 2021
– The competition closes at 10pm on 7th March 2021
– The competition is only open to UK mainland entrants.
– The winners can not transfer the prizes and there is no cash alternative.
– The competition is in no way sponsored, endorsed or administered by, or associated with Facebook or Instagram.
– The winners will be chosen at random and the decision is final.
– The winners will be notified within the week after the competition ends.
– The prizes must be claimed within a month after the winners’ announcement. After that time the prizes will be reallocated if unclaimed.
– The prizes will be posted on the 10th March 2021 by Royal Mail Second Class Signed For.

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