I buy a lot of bakeware. I’ve been doing so for years and I still can’t get enough. It must be some sort of obsession. But I’d rather call myself a collector of kitchen items, may it be gadgets, bakeware or bowls. Anyway, a number of years ago Tefal launched a series of silicone bakeware called Proflex. I never counted but I think I have about 5 different shapes from that series. The relevancy here is that I use one of these molds  to make these pyramids. But another interesting fact is that the original recipe – which I adapted a little bit to my own taste, as I always do – is a recipe I retrieved from the package of this mold.  I realized thanks to my curiosity –  and eagerness to read everything that is seemingly useless –  that two different recipes were printed in French on the inside of the cardboard boxes of each product. These recipes were the contribution of a popular French Chef and cookbook author Sophie Dudemaine. So, with the privilege of having learnt this language as a child and still being quite fluent especially on topics concerning food, I decided to try all the recipes provided on these cardboard boxes. And guess what? Every single recipe I tried turned out to be a real hit and took its place in my culinary repertoire. 
The original recipe for this little treat her is called “Rochers à la Noix de Coco” and contains only dessicated coconut. But Chef Sophie also suggests that the coconut can be substituted with other ingredients such as ground hazelnuts or almonds. Well then, I thought, why not combine the two? And so I did! You can try making these with any of these ingredients. Just keep in mind that whatever combination you choose to use, the total amount of dry ingredients should add up to ca.125 gr.

Ingredients

  • 60 gr finely ground almonds
  • 65 gr dessicated coconut
  • 110 gr caster sugar
  • 2 egg whites (L size)
  • Pinch of salt

 

Step by step method

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  1. Heat oven to 180 C.
  2. If using a mold, lightly grease or spray with cooking spray. If not, then line a baking tray with baking paper.
  3. In a mixing bowl, combine almond meal (or ground hazelnuts), coconut and sugar.
  4. In a separate bowl beat egg whites with a pinch of salt until you obtain stiff peaks.
  5. Blend dry ingredients in 3 parts into the egg whites, folding with a silicone spatula until well incorporated.

  6. Divide batter into the holes of your mold, or spoon onto tray lined with baking paper. Bake in preheated oven about 30 minutes or until edges  turn a golden color. Baking time will vary depending on the size of the mold you use. If you choose to spoon mixture and bake on a tray, you may need to reduce the baking time by half. Be careful! If you cook these on a tray they may seem soft in the middle after about 15 minutes of baking time but will become a little stiffer as they cool down.

Bon Appétit!