Macaroon Angel Cakes
Elevate your dessert game with these enchanting Macaroon Angel Cakes—a heavenly fusion of light-as-air sponge cake and a golden, toasted coconut topping. Perfectly sweet and delightfully delicate, this recipe combines stiffly beaten egg whites with a touch of vanilla and a gentle fold of flour for a cloud-like batter. Each cupcake is crowned with an irresistible macaroon topping made from desiccated coconut and icing sugar, adding a satisfying crunch and nutty sweetness. Ready in under an hour and ideal for sharing, these airy confections are the perfect teatime treat or crowd-pleasing dessert. With their pillowy texture and tropical finish, Macaroon Angel Cakes are a must-try for any baking enthusiast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 120 grams Plain flour
- 1 teaspoon Vanilla extract
- 60 grams Desiccated coconut
- 100 grams Icing sugar
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin or line it with cupcake liners.
In a large, clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form.
Gradually add half of the granulated sugar (100 grams) to the egg whites, a spoonful at a time, while continuing to beat. Beat until the mixture becomes thick and glossy.
Sift the remaining granulated sugar (100 grams), plain flour, and salt together in a separate bowl.
Gently fold the dry ingredients into the egg white mixture in three batches, being careful not to deflate the airy batter.
Mix in the vanilla extract by gently folding it in to combine.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
In a small bowl, mix the desiccated coconut and icing sugar together to form the macaroon topping.
Sprinkle the coconut mixture generously over the top of each cake, pressing lightly to adhere it to the surface.
Bake in the preheated oven for 20-25 minutes, or until the cakes are risen, golden brown, and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Macaroon Angel Cakes as a light, sweet treat. They can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 104.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
