Eat, Drink And Be indie: Tasty Recipes, Inspiring Maker Stories & Exclusives

How To Make Really Fancy Macaroons Without Lifting A Finger

Cloud Cookies from Bunches & Bunches are a cumulous concoction, hitting the perfect balance between crunchy meringue and pillowy macaroon. Crispy, chewy, sweet – a cookie monster’s dream.

These light-as-feather cookies are made with egg whites, sugar, sweetened coconut, a little rice flour, white vinegar, salt and love. And, if coconut and love weren’t enough, each counter-worthy container comes stuffed with 16 individually wrapped cookies! That’s a lot of cookies.

And you know what you can do with a lot of cookies that are half meringue, half macaroon? Cut ‘em in half and smear with jams and nut butters to create a little DIY macaroon sandwiches, that’s what!

Really, any jam, jelly, nut butter or chocolatey something or other will do, but these are our three current faves: 

Chai Spice Peanut Almond Butter
Big Spoon maker Mark created this blend as a wedding gift for his wife, Megan, who loves chai tea. A traditional masala chai blend (cardamom, cloves, ginger, cinnamon, vanilla, and black pepper) is mixed into milled peanuts and almonds, then sweetened with wildflower honey. 

Triple Crown Blackberry Jam
Yes, we’ve tried a lot of jam, but this one really turns up the volume. Its blackberry flavor is so deep, so earthy, so spicy – no, we’re not describing a wine, but this jam sure tastes like one! Not too sweet and not too tart, it leaves a burst of fruit in your mouth with each bite. And there’s nothing extraneous in this jar, just the simplest ingredients.

Peppermint Hot Fudge Sauce
The bracing peppermint flavor is a spin on the classic that puts some extra ho, ho, ho into your holiday season (and on your Cloud Cookie macaroon). Santa’s here early! 

We're on Cloud Nine.

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