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Make these Almond Macaroons to go with your Kattan KAAPI (long black)

One of those blissful combos like idli-sambar & Indian filter coffee, if you take your KAAPI black!

As someone who enjoys coffee in all it's forms, there are certain styles of coffee that are better suited to certain foods or even certain times of the day. Sometimes only a black coffee will do. Pairing the right bite with coffee elevates the experience further.

Off late we've had a few report back that KAAPI tastes delicious as a long black (1 shot Decoction, topped off with hot water, no added sugar). This is essentially the kattan KAAPI that we serve at our Sunday Brunch, minus the spice & jaggery mix.

So recently when I tried the kattan KAAPI with an almond macaroon, I was amazed how well the two go together. I just had to get the recipe. This recipe comes from my friend Dean's dad who is a skilled baker (I've tasted several different goodies and not only do they taste divine, they also look devilishly good!)

Follow this simple recipe & instructions to bake these delicious macaroons and try with a kattan KAAPI. We would love to hear how you like it!


~ You'll Need ~

  1. 275g ground almonds

  2. 175g granulated sugar

  3. 120-135g egg whites (4x 60g eggs)

  4. 100g flaked almonds

  5. Optional - For the choc-chip version, add 50g chocolate, at least 70%. (higher is less likely to melt during baking.)

~ Instructions ~

  • Place almond flakes in a bowl.

  • Line a baking sheet with baking paper, unless it’s non-stick. Combine almond meal and sugar.

  • Add lightly beaten egg whites to form a sticky paste.

  • Weigh out lots of mixture about 25-26g each.

  • Once they have all been measured out, take one lot and form it into a ball or oblong shape.

  • Best not to make them too smooth as the flakes stick better if the mixture is textured.

  • Roll in almond flakes to coat and place on the baking tray.

  • Once all of them have been coated check for any large gaps.

  • Bake on 160 deg C fan-forced for 18 minutes.

  • Remove macaroons straight after baking to a cooling rack.

  • Place in a sealed container after they have cooled.

  • This quantity will make approximately 20-22 macaroons, with chocolate 24.

Notes: If adding chocolate, buy a thin block, e.g. Lindt. This will be easier to cut into small pieces, rather than chopping. Once cut up sift out the powder and very small pieces, otherwise the macaroons will be all chocolate.

Until next time! **fist bump**

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