The humble macaroon may be the less attractive cousin of the classic French macaron, but if there was a choice between the two, I’d go with the macaroon.

I’ve taken a recipe by Claire Ptak of Violets in East London and added my own touch to her simple macaroon formula.

When Australian blood limes were in season last year I grabbed an extra punnet and put it in the freezer, not even knowing if they’d survive. Well, after forgetting they were buried in the bottom of the freezer drawer, I defrosted a few and found they survived beautifully. They’re actually just as they were when I put them in!

Last year I used the blood limes in a fig pudding, so this time around I thought they’d go nicely in a macaroon with a little stem ginger. This is a very nice take on the classic coconut macaroon.

I’ve made these macaroons a few times and change things around occasionally. Finger lime pulp can be substituted for the blood lime and finely chopped crystallised ginger is a good alternative to stem ginger.

coconut, ginger & blood lime macaroons

makes 18

• 3 eggs whites
• 150 g jaggery (muscovado sugar)
• 2 tsp maple syrup
• 150 g shredded coconut
• 1½ tbsp blood lime pulp (from about 3)
• 1 tbsp stem ginger, finely grated
• ½ tsp vanilla paste

Preheat the oven to 150°C. Combine all of the ingredients in a medium non-stick pan over low-medium heat, stirring until all of the ingredients have come together. Remove from heat and set aside for 15 minutes, or until cool.

Drop heaped tablespoonfuls onto a lined baking sheet and bake for 15-20 minutes, or until golden and slightly firm to the touch.

Allow to cool completely before removing from the baking sheet.