Baking with Oats Recipes
Oaty macaroon nests
12-15 mins
Makes 12
These gorgeous little macaroon nests combine White’s Oats and desiccated coconut for a deliciously chewy treat. They are a great baking project to make with kids over the Easter holidays as they love drizzling the chocolate and sticking on the mini eggs!
Ingredients
- 100g White’s Rolled Oats
100g desiccated coconut - A pinch of salt
- 200g condensed milk (1/2 a tin)
- 1 teaspoon vanilla extract
- 2 medium egg whites (about 60g)
- 30g dark chocolate
- 36 mini eggs
- Edible flowers to decorate. Primroses, violas, violets and honesty flowers are all in season at Easter
Made With...
Jumbo Organic Oats
Method
- Preheat the oven to 150°C Fan (170°C conventional/Gas mark 3). Line a large baking tray with non-stick baking parchment
- Weigh the White’s Rolled Oats and desiccated coconut into a large bowl. Add a generous pinch of salt and stir to mix everything together.
- Add the condensed milk and vanilla extract to the oaty, coconut mix and gently mix with a spatula or a wooden spoon until all the dry ingredients are coated in the condensed milk.
- In a separate bowl or with a stand mixer whisk the egg whites until you have stiff peaks. Add 1/3 of the egg white mixture to the oat mixture and mix gently. Add the remaining egg whites to the oat mixture and fold in very gently, with a spatula or metal spoon, trying not to knock the air out of the egg whites.
- Dollop a heaped tablespoon of the mixture onto the prepared baking tray and roughly shape into a round with the back of the spoon. Use a teaspoon to make a round indent in the top of the macaroon – so that it is ‘nest-shaped’ and there is space to put in the eggs. Repeat with the rest of the mixture. This quantity should make about 12 nests.
- Bake for 12-15 minutes in the pre-heated oven until starting to turn golden. Take out of the oven and allow to cool completely. The nests will firm up as they cool.
- Melt the dark chocolate in a bain marie (a heat proof bowl set over a saucepan of just simmering water) or in the microwave. If you are melting the chocolate in the microwave, put it in for 30 seconds and then for 15 second bursts until the chocolate is almost completely melted. It will continue to melt out of the microwave. You don’t want to overheat it, as it will split.
- Use a teaspoon to drizzle a small amount of chocolate into the indent in each macaroon ‘nest’. Arrange three mini eggs on top of the melted chocolate. This will stick them to the macaroon. Allow the chocolate to cool and harden.
- Decorate with edible flowers and serve as an Easter treat! Store leftovers in an airtight container for four days.
