ghriba (Moroccan macaroons) using failed meringue, 2 different ways
(aka something for you to whip up when your meringue fails to whip up)
recipe under the cut!
my double batch of meringue never formed stiff peaks, so I used it in place of eggs and sugar in these two different kinds of Moroccan-inspired cookies: one almond coconut and one sesame orange blossom.
if you’ve already succeeded at failing to make meringue, then you’re good to go! if not, then you can make some ill-fated meringue on purpose:
- 6 tbsp aquafaba (aka the liquid from a can of chickpeas)
1 tsp cream of tartar
- ¾ cup superfine sugar (which you can make by running granulated sugar through a food processor)
- ¼ tsp salt
- 1 tsp vanilla extract
1. beat the aquafaba and cream of tartar with an electric or stand mixer on medium-high for a couple of minutes until it starts to foam.
2. add in sugar one tablespoon at a time (while continuing to beat). once all the sugar is dissolved, add in the salt.
3. continue beating until the mixture starts to thicken up, and then add vanilla. we don’t actually want this to form stiff peaks, so you’ll want to stop after another couple of minutes.
for the coconut almond cookies:
- 1 batch of meringue
- 2 tbsp shredded coconut
- 3 tbsp coconut milk (from the international / Asian aisle) or coconut oil
- 1 ½ tsp almond extract
- about 2 cups ground almonds aka almond flour / almond meal (blanched or unblanched according to your preference)
- powdered sugar, for coating
1. preheat your oven to 350F. add shredded coconut, coconut milk or oil, and almond extract to the merinque.
2. add ground almonds ¼ cup at a time until the dough is tough and no longer too sticky to work with (you may need more or less than 2 cups).
3. form cookies about 1 inch in diameter, coat in powdered sugar and place on a greased cookie sheet. cook for 10-15 minutes, until firm to the touch.
for the sesame orange blossom cookies:
- 1 batch of meringue
- ¼ cup sesame seeds, for coating
- 2 tsp orange blossom water, plus extra for coating
- 2 tsp baking powder
- about 1 ½ cup fine semolina flour
1. preheat your oven to 350F. toast sesame seeds in a dry pan over medium heat until they start to turn golden brown.
2. add orange blossom water and baking powder to the meringue.
3. add semolina flour ¼ cup at a time until the dough is workable and no longer sticky (you may need more or less than 1 ½ cup).
4. form cookies about 1 inch in diameter, coat them in more orange blossom water, then press into the sesame seeds until they’re covered on all sides. place on a greased cookie sheet and cook for 10-15 minutes, until golden on the bottom.
I made these out of ingredients that I had on hand because I didn’t want the meringue to go to waste, but you can experiment with whatever you have!